BRIOCHE

PREP + COOK TIME 1 HOUR (+ STANDING & REFRIGERATION) MAKES 1 LOAF

You will need to start this recipe the day before.

4 teaspoons (14g) dried yeast ⅓ cup (80ml) warm water

¼ cup (55g) caster sugar

4 cups (600g) plain flour 1 teaspoon fine salt

5 eggs, beaten lightly

250g butter

1 egg, beaten lightly, extra 1 tablespoon caster sugar, extra

1 Whisk yeast, the warm water and 1 tablespoon of the caster sugar in a small bowl until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.

2 Sift flour, salt and remaining caster sugar into a large bowl, then add yeast mixture and egg; stir until just combined. Turn dough out onto a floured surface, knead for 10 minutes or until dough is smooth and elastic.

3 Divide butter into 10 equal portions. Knead each portion of butter into dough, kneading well after each addition, until all the butter is incorporated and dough is smooth and glossy. Place dough into a large bowl; cover, refrigerate overnight.

4 Preheat oven to 200°C/180°C fan. Divide dough into three equal portions; roll each portion into a 45cm length. Place the dough lengths on a large greased oven tray; cross lengths over and under each other into a plait. Cover; stand in a cool place for 1 hour or until dough has nearly doubled in size.

5 Brush plait with extra egg; sprinkle with extra sugar. Bake brioche for 10 minutes. Reduce heat to 180°C/160°C fan; bake for a further 20 minutes or until golden and brioche sounds hollow when tapped.