serves
8
prep
30 minutes
cook
15 minutes
difficulty
Mid
serves
8
people
preparation
30
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
Brioche dough
- 400 g strong flour
- 40 g sugar
- 5 g salt
- 100 ml milk
- 1 packet fast action yeast
- 4 medium eggs
- 100 g butter (soft to touch), plus a little extra for brushing tin and cooked bread
Butter
- 100 g butter
- 6 cloves garlic
- 20 g grated parmesan
- Chopped parsley
- Salt, pepper
Glaze
- 1 egg yolk
- 1½ tbsp cream
Garnish (optional)
- Chopped thyme and/or chives
- Crisp garlic
Rising time: About 5 hours total.
Instructions
- Place the flour, sugar and salt in a mixer and mix to distribute.
- Warm the milk to just above hand temperature, add in the packet of yeast, and add to the dough.
- Add the eggs one by one and mix on medium speed for 5 minutes, then add your butter and mix for a further 10 minutes until the dough is shiny and glossy. Place in a greased bowl and allow to prove for minimum 4 hours, but ideally overnight.
- Meanwhile, to make the butter, mix it with the grated garlic, parmesan, parsley, salt and pepper. Roll into eight small balls and chill in fridge.
- Next day roll the dough, on a floured surface, into a sausage shape and cut into 8 even-sized pieces.
- Brush a baking tin with softened butter.
- Stuff each piece of dough with a butter balls and roll into a roughly golf ball sized shape, on a floured workbench. Repeat with remaining dough and butter balls. Place these in the baking tin, don’t worry about any gaps.
- Cover in clingfilm and prove at room temperature until doubled in size (alternatively you could prove in in a low 50°C oven for about 30 minutes).
- Preheat oven to 180°C.
- Mix egg yolk with cream, and brush the top of the risen bread lightly with the glaze.
- Bake for 12-15 minutes until golden.
- Finish by brushing with more butter and sprinkle with salt (you could also garnish with thyme, chives or crispy garlic).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
