Brioche - a bread recipe with lots of butter and egg

tried baking brioche for my little girl Ema,  who came to stay overnight

the bread dough - ready for first proofing 

using 1/4  portion from the original recipe : make 12 buns

170 gm flour

110 gm butter (at room temp) 

    2 large eggs

    3 gm salt

    4 gm dry yeast

  18 sugar

  18 ml lukewarm water

*  some flour for dusting

    leave aside a little egg yolk and

    add 1 tbs  milk - for glacing before baking

Using a mixer, place the flour in the bowl and beat in eggs one at a time 

add in salt and sugar and beat at low speed until all mixed well

Add in yeast and water, mix well

Then add in butter gradually , a little at a time until form a soft dough and continue mixing for another half hour and you get a smooth dough.

Leave dough aside covered with tea towel, for  1 1/2 hours.

When dough had doubled, deflate (knock the air) gently and place it the chiller overnight, cover bowl with tea towel.

after 2nd proffing

roll into balls and place in muffin cups,

eggwash and sprinkle some caster sugar 

leave for another hour then bake at 200 degrees C

for 15 mins/20 mins

* sprinkle a bit caster sugar for more sweetness

best eaten with strawberry jam

anytime of the day