- 385g of flour (280 + 105)
- 150g of sugar (50 + 100)
- half a tea spoon of salt
- 2 eggs
- 100g of melted butter (60 + 40)
- 80ml of milk
- one table spoon of yeast
In a bowl, mix 280g of flour, with 50g of sugar, and the salt.
In a cup, mix 60g melted butter with the milk and 60ml of water, the mix should be lukewarm when you add the yeast and leave for 5min. Mix with the rest, then add the eggs and the rest of the flour (105g). Knead for 10min.
Cover and leave in the bowl for an hour at least to raise.
Spread the dough to make a rectangle of about 50cm X 30cm.
Spread the remaining of the melted butter (40g) on the dough and then sprinkle the rest of the sugar (100g).
Cut in about 15 squares, and cut them in two again so it fits in the buttered cake tin.
Leave to raise again for 30min or more
Put in the over at 175ºC for at least 30min, the sides should be well baked.
It’s not easy to make sure the brioche is cooked enough. The mix of butter and sugar coating gives it a slight ‘caramelly’ taste which made me think of Kouign Amann (recipe and images in the Purple Foodie), a speciality from Brittany but not as buttery.
So I tried to use the individual shape of the kouign amann for the brioche and it worked really well.
Simply cut the dough in long lines and roll it not too tight.