FRIJE

Instructions

• 1.   In a small bowl, dissolve the fresh yeast in 6 tablespoons of warm milk. Let it rest for 10 minutes.
• 2.   In the bowl of a stand mixer or in a large mixing bowl, pour the flour, sugar, and salt. Add the eggs and then the dissolved yeast.
• 3.   Knead the dough for 8 to 10 minutes until you get a soft and smooth dough.
• 4.   Then incorporate the softened butter cut into small pieces.
• 5.   Continue kneading until the dough becomes smooth, shiny, and slightly elastic. Cover the bowl with a clean kitchen towel.
• 6.   Let the dough rise in a warm place for about 1 hour 30 minutes, until it doubles in size.
• 7.   Punch down the dough by gently pressing on it.
• 8.   Shape the dough into a log or several dough balls and place them in a buttered loaf pan. Cover again and let it rise for 45 minutes.
• 9.   Preheat your oven to 180°C (350°F).
• 10.   In a small bowl, mix the egg yolk with a tablespoon of milk. Brush the brioche with this mixture using a pastry brush.
• 11.   Bake for 25 to 30 minutes until the brioche is golden brown. Let it cool on a wire rack before enjoying.
• 12.   To achieve a brioche as light as from the bakery, let the dough rest overnight in the refrigerator after the first rise. The next day, shape it and let it rise before baking: the texture will be even more stringy and flavorful.

Nutritional information *

Reference

• www.marieclaire.fr/cuisine/brioche-maison-comme-a-la-boulangerie,1510606.asp