Margarine Brioche
If you have already made this brioche then you know how amazing it is but I have even better news. I retested the recipe and have made few adjustments to even make it better. There’s more kneading time, less yeast (so more time proofing) and an incredibly fluffy texture that it didn’t have before. There’s also more margarine and a just overall better eating experience. If you want to replace margarine with butter, here is my all time favorite brioche recipe that uses good quality unsalted butter.
Recipe Yields 2 big loaves or 10 buns
what you need
800g hard/ bread flour
350g unsalted margarine
14g sea salt
62g (1/4 cup) sugar
1/4 teaspoon freshly grated nutmeg
340g (1 1/2 cups) full cream milk
1 1/2 teaspoon instant yeast
4 eggs (240g)
egg wash
1 egg, whisked
pinch of salt
All ingredients are at room temperature .
Directions
Place the eggs, salt, sugar, nutmeg, milk, yeast in the mixing bowl of an electric mixer at medium speed. Using the knead/hook attachment, mix until all the ingredients are combined. Add all the flour and knead until there are no dry bits, about 7 mins. Add the margarine a little at a time making sure that it’s fully incorporated before adding more. Knead the dough for 25 to 30 mins or until completely smooth and shiny and lifts from the sides of the mixing bowl and also begins to lift from the bottom of the bowl. Cover dough with a kitchen towel and allow to proof on the kitchen counter for an hour then place in the fridge overnight. Poke a hole in the cling film so trapped gas can escape. The dough is a very soft dough so refrigerating overnight makes it easier to work with.
To shape the dough, divide the dough into 2 or 3 equal pieces depending on the size of your pan. Shape into desired shapes and place in the lightly greased pans. Cover dough with kitchen towel and allow to proof until almost doubled in size, about 2 to 3 hrs. Brush dough with egg wash before baking.
Preheat oven to 190C when dough is almost done proofing. Brush the dough with the egg wash. Place at the center rack and bake for 45 to 50 mins. If the bread is darkening too quickly, cover the top of the loaf loosely with a foil. You'll know it's done when it releases from the side of the pan on its own. Gently roll the bread unto a cooling rack and allow it to cool down completely before slicing.
