A beautiful brioche, but it contains a lot of eggs and butter. Personally, I wouldn’t hesitate to reduce the butter a bit, use one less egg and replace that weight with milk. But it wouldn’t be the chef's recipe anymore...
In the bread machine, place in this order: salt, butter, beaten eggs, flour, fine sugar, and crumbled fresh yeast. Start the "dough" program for 1 hour and 30 minutes. Then punch down the dough and form a ball. Wrap it and place in the fridge for 3 hours (or overnight).
Remove the dough from the fridge, flour the work surface, and shape it into a long log. Cut into 8 pieces, form balls, and place 4 in a loaf pan. Cover and let rise for 2 hours.
Brush the surface with egg yolk and sprinkle with pearl sugar if desired. Bake in a preheated oven at 180°C for 35 minutes. Tap the brioche, it should sound hollow.
Let cool before unmolding onto a rack and let cool before enjoying, for example, with some good jam.
To finish
0 servings
10
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