| SIMPLE BRIOCHE
300g strong white flour
2.5ml salt
30g caster sugar
10g fresh yeast
100ml warm milk
1 large egg
100g softened butter-unsalted
Put the flour, salt, and sugar into a mixing bowl, and crumble in the yeast. Pour in the warm milk and add the egg. Mix together to form a soft dough then add the softened butter. Turn out onto a work surface and knead for 3-5mins. Don’t be alarmed if the dough is rather soft and sticky! Use a plastic scraper to assist with the kneading.
When the dough is silky and elastic it’s ready to set-a-side to rise. Return to the bowl and cover, or put into a lidded plastic box and leave over night in the fridge.
The following day remove the dough from the fridge and the container, and allow time for it to return to room temp. It is now ready to form into a brioche mould, rolls or loaf tin.
This dough is marvellous with any fresh or dried fruit additions. Baked alone it is delicious served with lashings of butter and a good quality preserve, or toasted to go with pâté.
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