Brioche Boulangère de Johanna

I was given this recipe few ago. Well, I asked for it to be exact. Yes, I know I've no shame.

This is basic recipe for brioche, Johanna told me that she add cream instead of using milk. I have to agree with her. The taste of the brioche were better, and the texture stay soft even a day after. Anyway, anything with cream sounds delicious by the way...mark my word.

Brioche Boulangère de Johanna

500 g all purpose flour

60 g sugar

8 g salt

20 g active dry yeast

4 eggs + 1 yolk for egg wash

1/2 cup cream at room temp

250 g butter, cut to pieces & room temp

In a stand mixer fitted with paddle attachment, mix flour, sugar, yeast and salt on low speed. Add cream and eggs and continue to mix  on low speed to combine. As soon as the dough start to clump together, remove the paddle and attach the dough hook. Scrape the side and bottom of the mixing bowl and mix for another 2 more minutes.

Add butter, few at a time, continue mix the dough on medium low speed. Scrape down the bowl, and remove the dough from the bowl. On floured surface, knead the dough until the dough is smooth, soft and shiny, about 5 minutes.

Transfer the dough to a clean large bowl, cover loosely with plastic or kitchen towel and let the dough rise in a warm spot, about 1 hour.

After 1 hour, lift dough from bowl and drop back into bowl to deflate, repeat process once or twice. 

Grease 2 loaf tins, Divide dough into 2 equal pieces. Place the dough into each tins. Allow to rise for another 2 hours.

Preheat oven to 180 deg C. 

Brush the loaves with the egg wash (egg yolk and 1 tbsp milk). Bake the loaves for 40-45 minutes or until the loaves are golden brown.  Remove from oven and allow to cool completely.

Merci Johanna!!