EXPRESS BRIOCHE
5g dried active yeast
55ml warm water
15ml sugar
5ml salt
330g plain flour
115g butter ( cut into 8 pieces, cold)
2 eggs.
Oven: 200C/Gas 6
Source: PKU
METHOD
This method uses a food processor with a dough blade.
The recipe will work in processors that include a dough hook.
Proof yeast with water, sugar & 1T flour.
Process flour & salt (use dough blade or dough hook), add yeast mix & 1 egg, process 1 min.
Add butter and add last egg, process 2 min.
Knead with dough hook or by hand until the dough is smooth and glossy.
Place in a large bowl, cover with cling film and leave to double.
Deflate the dough and form into 1 large plaited loaf.
Leave to double again in the loaf tin,
Brush with egg wash, Bake 30 mins. Cool