Plaited brioche (XL Dough Hook)
★
★
★
★
☆
156 rates
Preparation : 20 min
Cooking : 20 min
Total time : 1 h 40 Rest : 1 h
2 brioches
500 g bread flour
20 g of fresh baker's yeast
1.5 tsp fine salt
40 g soft butter
250 ml milk
2 eggs
80 g caster sugar
Associated products
RECIPE STEPS
1
Dice the butter and add it to the metal bowl. Add the other ingredients.
Run the program.
- 500 g bread flour
- 40 g soft butter
- 250 ml milk
- 80 g caster sugar
- 1.5 tsp fine salt
- 20 g of fresh baker's yeast
XL Dough hook
04:00 / 13 /
2
Take the dough (it must be sticky) and place it into a floured bowl.
Cover with a damp cloth and leave to rise for 30 minutes.
3
Heat the oven to 60°C.
Transfer the dough onto a floured work surface and divide it into 6 equal portions. "
4
Roll the dough with your fingers to form 6 long strands.
If the dough starts to stick, add a sprinkling of flour.
5
Gently pinch the top end of 3 strands together.
Braid the 3 strands and transfer to a buttered cake pan or loaf tin.
6
Repeat the process with the other 3 dough strands.
Place them into the oven and leave to rise for 30 minutes.
7
Remove them from the oven and turn the oven up to 180 °C.
8
Break the eggs and beat them in a bowl.
Brush the brioche buns with the beaten egg, so that they will turn golden brown when baked.
- 2 eggs
9
Bake the first loaf for 20 minutes.
If the top starts to brown, cover it with a piece of aluminum foil.
Repeat with the second loaf.
10
Let cool a little before turning out and enjoy the brioche while it is warm.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
