Brioche by Lau

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slowly heat the butter, milk and salt in a small saucepan until the butter is molten. Allow this to cool down until it’s lukewarm

Step 2

Now in a large bowl, mix both the flours, yeast and sugar. Make a well in the centre and crack in the eggs. Pour in the lukewarm milk mixture and stir everything together, this will result in a very sticky dough, but that’s fine! You may have to use your hands

Step 3

Oil the work surface with some olive oil and tip the dough onto it. Knead for 5-8 minutes with a “stretch and fold” technique

Step 4

Once the dough is less sticky and more elastic and smooth, shape into a ball and place into a large oiled bowl

Step 5

Leave to prove for an hour, or until doubled in size in a warm place

Step 6

When the dough has risen, turn out onto a floured work surface (don’t be tempted to use too much flour as this will dry out your dough)

Step 7

Divide the dough into 2 pieces and fold and roll into a cilinder shape. Tip into a lightly oiled loaf pan.

Step 8

Cover and leave to rise for another 45 minutes. Pre-heat the oven to 180C

Step 9

Brush the loafs with a beaten egg and bake for about 20/25 minutes (or until a toothpick comes out clean)