Classic Brioche

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Since my return from my USA trip, I have been feeling very lethargy. I haven't been doing any baking, nor taking an interest in baking. Hahaha... I felt it was probably because I was still trying to recover from my jetlag (excuses) as I tend to sleep very early and needing a lot of rest. Perhaps the lack of exercise reduced my energy level.

Finally, I decided I should bake some bread. Not ordinary bread, but rich bread - Brioche. I adapted this recipe from Anna Olson, one of my favourite celebrity chef.

Recipe for Classic Brioche, from Food Network.

Ingredients:
1/4 cup + 2 tbsp Whole milk, just above body temperature (40C)
2 tbsp + 1 1/2 cups All-purpose flour (Plain)
1 tbsp Instant yeast
2 tbsp Icing sugar, sifted
2 large Eggs, at room temperature
¼ tsp Salt
90g LIV unsalted butter, at room temperature (6tbsp)

1 egg whisked with 2 Tbsp of water, for brushing

Method:
1. Stir ¼ cup of the milk, 2 Tbsp of the flour and the yeast together and let sit for about 5 minutes.

2. Add the remaining milk, flour, sugar, eggs and salt to the first mixture and stir using a wooden spoon or in the bowl of a mixer fitted with the paddle attachment, mixing until blended (about 6 minutes by hand and 3 minutes in a mixer). Add the butter while mixing and once incorporated, switch to a dough hook attachment (or increasing action if by hand) and beat until the butter is fully incorporated and the dough is smooth. Place the dough in a large oiled bowl, cover with plastic and let rise at room temperature for 30 minutes, then chill for at least 8 hours (overnight), up to 24 hours.

3. To shape the brioche, turn the chilled dough out onto a lightly floured work surface and divide it into 10 pieces, each weigh approximately 52g. Shape each piece into a ball, flouring your hands and the dough as needed.

4. Then shape each piece into a slight oblong shape, sort of like a snowman, with a head and body. Use your finger to poke a hole through the centre of the larger “body” of the brioche and poke the smaller ball through it. Place each piece in a muffin tray. Cover the tins with a tea towel and let rise for 90 minutes, until doubled in size.

5. Preheat the oven to 180C. Brush the tops of the brioche with the egg wash; place the tins on a baking tray and bake for about 22 minutes, until an even rich brown colour. Cool the brioche for 15 minutes, then turn the brioche out of the tins to cool completely. [Baking time should be reduced to about 18mins.]

6. The brioches are best enjoyed the day they are baked, but they will keep for a day in an airtight container, or can be frozen for up to 2 months.

I didn't do a good job on the shaping, therefore, some brioches were really out of shape. Needs to practice on the shaping. I also think I might have a overbaked on the brioche as it was quite dry inside, though soft. But the "skin" was crispy with buttery fragrant.