active dry yeast
Step by step
This recipe makes 2 brioche breads
Add the milk, yeast, caster sugar, and 125 g of the flour to the Baking Bowl fitted with the Mixer Whisk.
Mix on speed 1 for 3 minutes until all the ingredients are combined. Cover with the lid from the Baking Bowl and let rest for 30 minutes until bubbles appear at the surface of the mixture.
Add the rest of the flour, eggs and butter to the Baking Bowl. Attach the Dough Hook to the stand mixer and knead on speed 1 for 6 minutes. The dough should feel firm and elastic.
Cover the Baking Bowl with the Lid and let rest for 1 hour or until doubled in size.
Gently push the dough down and turn the dough out on a flour surface. Cut the dough in half and cut each half in 3 equal parts.
Use your hands to roll out each part into a rope. Gently knead the end of 3 ropes together and braid the brioche. Bring the ends of the braid together and from a round shaped bread.
Transfer the brioche to the lined lid of the Baking Bowl and cover with the Baking bowl. Let rest for 20 minutes.
Brush the bread with eggwash (1 egg + 2 tablespoons milk) and sprinkle over pearl sugar. Cover the bread with the Baking Bowl and bake for 30 minutes in a 180°C preheated oven. Remove the Baking Bowl after the 30 minutes and bake 10 more minutes until golden brown.
Let cool on a wire rack.