Brioche PDF .pdf

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Original filename: Brioche PDF.pdf
Author: ben mariner

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500g strong white flour
40g caster sugar
10g dried yeast
5g salt
140g milk
5 medium eggs
250g butter
Egg wash

1 egg, beaten
pinch of salt

Place all of the ingredients minus the butter into an
electric mixer with the hook attachment and bring
everything together to form a dough.

Add the butter to the dough and mix for about five to
six minutes until the butter is incorporated and you
have a smooth glossy dough.

Place into a bowl that has been dusted with flour and
cover with Clingfilm, leave in a warm place to double
in size (You can also prove this mix slowly overnight
in the fridge. The dough will also be slightly easier to
shape when cold).

Divide the dough into equal pieces and shape as per
demonstration, placing them into a lightly greased tin
as you go.

Cover over the brioche tin with a damp towel or
Clingfilm and leave to rise in a warm place until
doubled in size once again.

Beat together the egg and pinch of salt. Using a soft
pastry brush, glaze the top of your brioche loaf lightly
with the egg wash.
Place into a preheated oven and cook as per video

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