Soft, buttery brioche for a French Christmastime twist

Brioche is a type of French bun or bread roll – rich, buttery and eggy with crispy crumbs you will find irresistible.

This scrumptious pastry takes a bit of time to make but it is absolutely worth it, resulting in rolls that are soft on the inside and flaky on the outside, mildly sweet with an amazing flavour.

So why not add a serving of brioche to your selection of Christmas dishes?

Ingredients

• 250g all-purpose flour
• 2 1/2 tablespoons sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon table salt, plus a pinch for the egg wash
• 2 large eggs, room temperature
• 60ml whole milk, room temperature
• 115g unsalted butter, cut into pieces, softened
• 1 large egg, for the egg wash

Method

• In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast and salt on low speed until well combined.
• Add the eggs and milk and mix on low speed.
• When the dough starts to clump, remove the paddle attachment and attach the dough hook. Mix on medium speed for two minutes until it is firm and elastic.
• On medium-low speed, add the butter a few pieces at a time. Once all of it has been added, increase the speed to medium and mix for four minutes.
• Scrape the dough hook and the sides and bottom of the bowl. Mix again until the dough is smooth, soft and shiny, for about four minutes more.
• Transfer the dough to a lightly floured surface. Knead it by hand a few times and then form it into a ball.
• Cover loosely with plastic and let the dough rise in a warm spot until doubled in size, for about one hour.
• Return the dough to the floured surface and knead it again. Cover tightly with plastic and let it sit until doubled in size, for another hour. You may also refrigerate the dough overnight for better results.
• Preheat the oven to 190°C and grease a regular muffin pan. Turn the dough out onto a clean work surface and divide into 12 equal pieces.

• Roll each piece into a tight ball, and then into a rod shape, then shape them into spirals in the muffin pan.
• In a small bowl, make the egg wash by beating an egg with a pinch of salt. Lightly brush the top of the brioches.
• Bake until golden-brown, for about 20 minutes. Allow to cool before turning them out.
• Serve warm and enjoy!

Tip: If the dough was refrigerated, let it warm to room temperature, about 2 hours, before shaping them into individual pieces.

This recipe can be found in Rasa Malaysia.

Low Bee Yinn is a food blogger and cookbook author.