French · serves 2
Brioche
Butter kneaded in a little at a time at the end. It looks wrong for ten minutes, then comes together.
Ingredients
- 165ml lukewarm milk
- 7g dried yeast
- 320g strong white bread flour
- 215g plain flour
- 1/2 tsp sea salt
- 150g aquafaba
- 3 tbsp caster sugar
- 200g butter, softened
- Wash: 3 tbsp milk, 1/2 tsp maple syrup, 1 tsp oil
Method
- Bloom the yeast in the warm milk for 5 minutes.
- Mix both flours and the salt separately.
- Milk mixture, aquafaba and sugar in a stand mixer with a dough hook until smooth.
- Dry ingredients added gradually, kneaded 5-8 minutes until smooth and elastic. Rest a few minutes if the dough feels warm.
- Butter added a little at a time, each addition fully worked in before the next. It will look like a greasy mess — keep going.
- Ten more minutes of kneading until glossy.
- Prove until doubled, shape into a loaf tin, prove again.
- Brush with the milk wash. 180°C for 35 minutes.