First make your yeast mix by scaling 190g flour
Scale 28g yeast
Add it to your flour
Scale 340g whole milk and heat till Luke warm
Mix flour and yeast
Add warmed milk
Stir till smooth and cover
Crack yer eggs
Add slightly whisk
Scale 1360g plain flour
Scale 106g caster sugar
Add to flour
Scale 32g salt
Add it to
Mix it all together
Scale 1360g unsalted butter
Dice it up and leave in a warmish place to soften
After 20minutes your yeast mix should look like this
Add your eggs and whisk until smooth
Like this
Place flour, sugar and salt mix in your stand mixer bowl
And add yeast mix
Mix on slow until it comes together and mix till smooth 5-10 minutes the leave for 10 minutes for gluten development
Start adding butter a bit at a time, wait until the butter is incorporated before adding the next lot
Keep adding
When ready it will look like whipped butter, really wet, soft and smooth.
Get a tray
Spray with fat
Spread brioche mix on the tray and try to smooth out
Cover with cling wrap
Press onto it and place in the fridge overnight
Grab some brioche molds
Spray with fat
The next day lift out your brioche
Get a little bit of flour
See how butter like it is!
Flour your hand
Make little balls
Place in brioche tin
Make a smaller one
Make into a teardrop shape
Make a small hole
Place small teardrop into large ball
Like this
Let prove then egg wash
Bake on 197c for 10-12 minutes. The next time I would have made the ball a little bit bigger so when they bake they really fill the tins
Done
Enjoy:)
- 190.0g Plain flour
- 28.0g Instant yeast
- 340.0g Milk, lukewarm
- 700.0g Eggs
- 1.0kg Plain flour
- 360.0g Plain flour
- 106.0g Sugar
- 32.0g Salt
- 1.0kg Butter
- 360.0g Butter
- Egg wash