Here you get Adam Price's recipe for a fluffy and delicious brioche. The bread is filled with butter and eggs, which makes it wonderfully soft. Brioche originates from France, where it is classically eaten with butter and jam – in addition, the bread is perfect for cowboy toast, sandwiches or French toast for breakfast and brunch.
Tip: The dough can optionally be made in a mixer.
Ingredients:
1 dl milk
50 g yeast
4-5 tbsp sugar
5-600 g tipo00 wheat flour
160 g butter
4 eggs
1 tsp. salt
Instructions:
Optionally make the dough in a mixer.
Whisk the eggs until very fluffy with the sugar in a bowl. Warm the milk, and stir the yeast into the warm milk. Pour the warm yeast milk into the egg mixture. Add flour and salt gradually. You can optionally hold back some flour. Now add the soft butter until the dough is completely homogeneous. Let the dough rise to double size.
Then knead the dough through on a flour-dusted work surface. Now divide into 4 portions, which are shaped into buns. Depending on the size of the pan, it should roughly fit so that you can place the four buns in a typical loaf pan. Remember to grease the pan thoroughly with plenty of butter first.
Let the dough rise for an hour, covered with a dish towel. After an hour, the buns should have risen together into a joined bread, but you can still clearly see the shape of the four original buns.
The bread is brushed with some egg whisked together with a tsp. sugar and a little water. With a very sharp knife, cut a small cross in each bun. The bread is baked at 220-230 degrees for 10-15 min. Then reduce to approx. 175-180 degrees and the bread gets approx. 20 minutes more. It should be golden brown and smell heavenly. The bread is removed from the pan and cools on a rack. Cut two neat slices for each cowboy toast at the widest part of the bread.
