Makes two 500g loaves
- 31⁄3 cups (500g) bakers’ flour
- 65g caster sugar
- 2 teaspoons salt
- 20g compressed fresh yeast*
- 150ml milk
- 220g (about 4 large) eggs
- 250g unsalted butter, at room temperature, diced
- Mild-flavoured oil, for brushing
Step by step
Place all ingredients, except butter and oil, in bowl of an electric stand mixer fitted with a paddle attachment. Mix on low speed for about 3 minutes or until mixture comes together. Increase speed to medium and mix for 8–10 minutes or until a dough forms which pulls away from side of bowl. Halfway through mixing process, scrape dough down.
Once dough comes together, scrape dough off paddle and add butter. Mix on low speed for 1 minute. Increase speed to medium and mix for 3 minutes or until butter is incorporated and a smooth dough forms.
Transfer dough to a clean, greased bowl or container. Cover surface of dough with plastic wrap. Refrigerate overnight. (This step is necessary to set the butter in the dough and allow the yeast to ferment.)
Divide dough in half. Shape each half into a ball and set aside for 10 minutes to rest. Brush two 10cm-deep, 9cm x 17cm loaf pans with oil. Form each dough ball into a loaf shape. Place in prepared pans. Set aside for 3–5 hours to prove.
Preheat oven to 150°C. Bake brioche loaves for 40 minutes or until golden brown.
* Buy compressed fresh yeast from bakeries and stores that sell home-brewing supplies. Alternatively, use active dry yeast: halve amount listed and hydrate it in warm water — about 10 per cent of the liquid used in the recipe.
Images and recipes from by Paul Allam and David McGuinness (Murdoch Books, RRP $55). Available in stores nationally.