Mary Miso - Recipes for every day - Cookbooks
60 g sugar
50 g milk
25 g yeast
200 g eggs
500 g white flour
250 g cold butter, cut into cubes
10 g salt
Mix the sugar, milk, yeast and eggs with a whisk. Add the flour and knead with the food processor for 4 minutes on the lowest setting.
Add the butter and knead for a further 4 minutes.
Knead the dough intensively for 8 minutes. Add salt 2 minutes before the end of the kneading time.
Cover the dough with a damp cloth and leave to rise at room temperature for 1 hour.
Cover with cling film and place in the fridge for 15 hours.
Line the cake tin with baking paper.
Roll out the brioche dough on some flour to the size of the cake tin. Place in the cake tin and cover with a damp cloth. Leave to rise for 90 minutes.
Preheat the oven to 170°C (top and bottom heat).
Bake the brioche for 50 minutes.
Remove from the tin and bake for a further 10 minutes.
Leave to cool on a wire rack.
