Bread is my thing. It just sucks that we are just 2 people at home so I try to only bake when we’ve run out of bread unless I’m seeing my mum then I’ll probably bake 10 different kinds of breads and pastries for her to sample. Sadly we are social distancing right now so I’m just making enough bread for 2 people. Out of all the breads, I make brioche the most because I love how versatile the brioche dough is. You can make so many things from a basic brioche dough. From buns to scrolls to doughnuts to rolls and everything in between. The possibilities are endless. It is therefore important to have a basic brioche dough recipe in your arsenal because then you can always whip up fancy pastries. I’ve worked so hard on this recipe to make it full proof. The amazing part is you can use as it is to make an absolutely delicious loaf of bread. I used the same dough for my Cinnamon Rolls which is going to be your favorite cinnamon rolls recipe once you make it. You can also make my Brioche Doughnuts with mango curd. It is absolutely fabulous.

You can store this dough for 3 days in the fridge and up to a month in the freezer.

Recipe Yields 2 small loaves

what you need

500g bread flour

200g soft but firm unsalted butter cut into small cubes

50g sugar

7g instant yeast

140g full cream milk

180g eggs

10g fine sea salt

1/2 teaspoon ground nutmeg

Egg wash

1 egg 

1 tablespoon milk

Directions

Place all the ingredients excluding the butter and flour into the mixing bowl of a stand mixer. Mix on low using the hook attachment until completely combined then add all the flour. Knead on medium until completely combined. Stop the mixer in between kneading and scrape all the flour stuck at the sides of the bowl back into the bowl. Continue kneading until the dough looks smooth, about 6 mins then add the room temperature butter. Turn the mixer to medium high and knead until dough releases from the sides of the bowl and is completely smooth and very shiny. This would take about 20 mins. To check if the dough is well kneaded, wet your hands and take a bit of the dough. Stretch dough until thin and translucent. If dough tears a bit it’s fine but if it keeps on tearing, you should continue kneading for another 5 mins.

Cover dough with a cling film and poke a tiny hole on top of the cling film. Place in a not too warm spot for 2 hrs or until it’s almost doubled in size then put in the very cold part of your refrigerator and leave overnight.

The next day ……

Remove brioche dough from fridge and place on a floured work surface. Don’t worry if it sticks. Lightly flour the dough and shape into a smooth ball. If you’re baking a regular loaf, grease your bread pans with butter and set aside. To shape, divide the dough into 2 equal portions and shape each into a log or whatever shape you prefer then place in your greased pans. You can also make one big loaf. Cover loosely with cling film and set aside in a warm place for 2 hrs to 2hrs 30 mins or until almost doubled in size. Start preheating the oven after 1 hr 50 mins hr to 190C. Before baking brush the loaves with the egg wash. Place bread pans in the center rack for 35 to 40 mins. If the loaves are darkening too quickly, tent the loaves with a foil (loosely place a foil on the loaves )

When it’s done baking, turn it gently on a cooling rack and allow it to cool completely before slicing.