Last week I had a friend visited me, she tried it and she loved the texture, so soft :) that's why I share the recipe with all of you so that you can make yours at home! Once you make this brioche, you will only want to eat it everyday haha!
You can add dried cranberry or raisin or anything you like
540g strong flour/bread flour
86g sugar
8g salt
9g full cream milk powder
11g instant dried yeast (I used 7g active dried yeast)
86g whisked egg - use 2 eggs: the rest will be used to brush the top (see step 7) before putting the dough into the oven to bake
59g whipping cream (I used at least 30% cream)
54g milk (I used whole milk)
184g utane dough - click here to see How to make utane dough
49g butter at room temperature
Instructions:
1. Except butter, add all dry ingredients in a mixing bowl, then add all wet ingredients. Mix well
2. Add in butter, mix until smooth and the dough won't stick the mixing bowl anymore. Knead the dough until it becomes elastic.
When you are able to form thin membrane, that means the dough is ready
3. Grease the bowl and put the dough, cover the bowl with plastic wrap and let it rise for 1hour or until it's double in size
4. Punch the dough (deflate the air), transfer it to a lightly floured surface, divide dough into 3 portions, cover with plastic wrap and rest for 15mins
5. Roll out each portion into oval shape (horizontal => longer), fold 1/3 top of the dough toward the center and then 1/3 bottom toward the center. Turn the dough 90°, roll the dough toward the one end
6. Place 3 portions into the toast mold, let it rise until the size is doubled, about 1.5hour (depend on the temperature and humidity), it takes longer time if cold and dry
7. Preheat the oven to 180°c (10mins to preheat). Brush egg on the top of the dough, then put into the oven and bake for 35mins
Note: If the surface of the brioche is brown before 30mins, cover the top with an aluminum foil so that it won't be burn
Enjoy!
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