Brioche Draft

Name: Brioche
Prep time: 40 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 20 individual brioches
Ingredients: 4 cups all-purpose flour (3 1/2 Israeli cups plus 1 tbsp); 1¾ oz fresh yeast (1 cube); 5 tbsp sugar (1/4 cup plus 1 tbsp); 7 tbsp lukewarm milk; 3 large eggs; ½ tsp salt; 7 oz butter, softened, cut into 3/4-inch (2 cm) cubes; 1 egg yolk; 1 tbsp milk

Classic individual brioches with a little ball on top, from a light, buttery dough, and I serve them fresh from the oven.

Prep40 min
Cook20 min
Rest1 hr 50 min
Total2 hr 50 min
Makes20 individual brioches
KashrutDairy

What you need

Amount:20

Dough

4 cups all-purpose flour, 3 1/2 Israeli cups plus 1 tbsp
1¾ oz fresh yeast, 1 cube
5 tbsp sugar, 1/4 cup plus 1 tbsp
7 tbsp lukewarm milk
3 large eggs
½ tsp salt
7 oz butter, softened, cut into 3/4-inch (2 cm) cubes

Egg wash

1 egg yolk
1 tbsp milk

How I make it

Dough

Sift the flour into the stand mixer bowl. A strainer works fine; you don't need a sifter. Make a well in the center.
Crumble the yeast into a small bowl and mix well with 1 tbsp of the sugar until it turns liquid. Add the lukewarm milk and stir.
Pour the yeast mixture into the well in the flour, cover with a towel and wait 20 minutes.
Add the eggs, the rest of the sugar and the salt, and knead with the dough hook for about 5 minutes.
Add the butter and keep kneading for about 5 more minutes, until the dough is airy and bubbly.
Cover again with a towel and let rise for 1 hour.

Shaping and baking

Divide the dough into 20 pieces. Pinch off a quarter of each piece, and roll all the pieces, large and small, into balls.
Put the large balls into greased and floured brioche or muffin pans.
Press a dimple into each large ball with your finger and push a small ball into it. Let rise for another 30 minutes.
Mix the yolk with the milk and brush the brioches.
Bake on the lower rack of an oven preheated to 400°F (200°C) for 20 minutes. Serve fresh.

Source: ChefEf (chefef.com)