BRIOCHE

BRIOCHE

a rich bun 

but

 yet spongy and soft

so flavourful that you cannot stop at one piece

Thank you Mandy Ng for the recipe here:

BRIOCHE

I have adjusted the sugar content to 80g
while all other ingredients remain the same

1) mix milk dough ingredients & let rest 1 hour
2) when time is up, mix the main dough separately
3) combine the 2 doughs and knead in bread machine, bread dough cycle 1.5hrs
4) when ready, transfer to a big container. Cover, and leave in fridge overnight
5) next day remove from fridge & shape the dough
6) it will be sticky, so use flour on working table
7) the dough is enough for 2 small loaves & 8 brioche
8) bake in preheated oven 175'C, brioche 20 min but loaves need 35 min

2 small loaves