Extra moist butchy brioche

Ingredients

• 250 g flour
• 1 egg
• 100 g thickened cream
• 50 ml milk
• 40 g sugar
• 1 tsp salt
• 12 g fresh yeast (or 1 packet of dry yeast)

For the glaze:

• 1 egg yolk
• 2 tbsp milk

Optional:

• 30 g pearl sugar

Materials

• 1 stand mixer
• 1 square baking pan (22 cm x 22 cm)

Preparation

• Put the flour, sugar, salt, egg, cream, milk, and yeast into the bowl of a stand mixer. Make sure the yeast doesn't touch the salt or sugar.
  
  Knead on speed 1 for 5 minutes, then increase to speed 3 for 10 to 15 minutes.
• Let the dough rest for one hour. It should double in size.
  
• Degas the dough by applying some pressure, then refrigerate for at least one hour.
• Remove from the fridge and form 16 small balls weighing 1 ounce each. Place them in a greased square mold. Allow to rise in a warm spot for 2 hours.
  
• Mix the egg yolk with the milk and brush the buns with the mixture. Sprinkle with sugar. Bake for 20 minutes at 320°F (160°C).
• That's it!
  

Observations

You can keep this brioche for 1 to 2 days in an airtight container to prevent it from drying out.

Questions

Photos of members who cooked this recipe