BRIOCHE PLAIT
DOUGH
1/3 cup milk
1/3 cup caster sugar
150 grams butter, at room
temperature
3 large eggs
1 large egg yolk 1½ teaspoons pure almond
extract
1 teaspoon vanilla extract 3 cups plain flour 1½ teaspoons instant dried
yeast
½ teaspoon sea salt
1/3 cup glace citrus peel,
finely chopped
1/3 cup slivered almonds, toasted and roughly chopped
TO COOK
1 egg yolk mixed with ½
teaspoon water raw sugar for sprinkling
DOUGH: Put the milk, sugar and butter in a small saucepan over low heat and stir until the sugar dissolves and the butter has melted.
(Don’t let the mixture get too
hot). Tip into a bowl and cool until lukewarm. Whisk in the eggs and yolk and the almond and vanilla extracts.
Put the flour, yeast and salt in the bowl of a stand mixer and mix to combine.
Add the egg mixture and beat together for 4 minutes then add the citrus peel and the almonds and beat for another 3-4 minutes until the dough is silky and elastic.
Scrape the dough into a large lightly buttered bowl and cover with plastic wrap. Pop into the fridge and leave to prove overnight.
Preheat the oven to 180°C fan bake.
The next day, tip the cold dough onto a lightly floured bench and cut into three equal pieces. (They will weigh about 300 grams each)
Roll each piece into a 40cm long rope and then place on a large sheet of baking paper. Cross the lengths over and under each other into a plait and pinch the ends together. Lightly cover and leave to rise until doubled in size, about 1 hour.
Once risen, brush with the egg wash and sprinkle generously with sugar.
Bake for about 20-25 minutes or until golden and cooked and the bread sounds hollow when tapped on the base.
MAKES 1 LOAF