⅓ cup sugar (you may add up to 2/3 according to your taste and use)
1 tsp salt
1 egg yolk to brush the brioche loafs before baking
Slightly warm the milk until lukewarm.
Dissolve the yeast in lukewarm milk and let it set aside for around 10 minutes.
In a stand mixer fitted with the hook attachment add the flour, sugar, salt, eggs and the yeast dissolved in milk.
Work the dough well, for around 15 to 20 minutes, until it cleans the bowl.
Start adding the butter in cubes, mixing well before adding the next butter cubes.
Knead the dough very well after each butter addition.
Once the dough has come together, place it in a big bowl and cover with cling film.
Let it sit in a warm dark place for around 2 hours, or until doubled in size.
After this, gently punch the dough so it loses some of its volume, cover with the cling film again and let it seat in the fridge overnight.
The next day, bring the dough out of the fridge and shape the dough right from the fridge, while it’s still cold.
Place the small balls in the pan, cover with cling film again and let it rise in room temperature for about 2 hours.
Brush with the egg yolk and bake in the preheated oven at 200 degrees Celsius for 10 minutes, then lower the temperature to 180 degrees Celsius for about 20-25 minutes or until done. The crust should be very well baked.
Remove from the oven and let it cool before cutting it.
View the recipe instructions at Mandarina
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