Christmas spice aromatic Brioche
A lighter Christmas breakfast bread than my cinnamon buns :) Smells beautifuly when bakes, filling the air with scent of cinnamon and cloves. This bread requires slow proofing in the fridge overnight, but it's totally worth it in the morning :)
RECIPE
Makes one medium loaf or a dozen small buns
I recommend using the weighted ingredients instead of cup measurements for the best effects.
Bake in 180 °C (350°F) for aound 45 minutes or untill the toothpick comes out clean
Ingredients
400g (3 1/4 cups) plain flour
50g (1/4 cup) granulated sugar
pinch of salt
20g easy-bake instant yeast
50 ml (1/4 cup) lukewarm whole milk
150 g (around 1/2 cup and one tablespoon) butter
3 medium eggs and one egg yolk
leftover egg white for brushing
pearl sugar or sprinkles to decorate
a medium sized brioche pan greased with butter or 12 small individual brioche bans, greased with butter
Instructions
- mix together the flour, sugar and yeast
- add butter, eggs and milk to the dry ingredients
- using electric mixer with a dough attachment, knead for around 10 minutes or longer, until the dough is no longer sticky but smooth and elastic
- alternatively you can knead by hand for aroun 15 minutes or untill smooth and elastic
- place in a bowl and cover with a cling film or wet tea towel and leave to rise in a warm temperature for around 45 minutes
- after the dough has risen place it in the fridge overnight
- in the morning, take the dough out of the fridge and let it come to a room temperature
- transfer onto a lightly floured surface and knead for one minute
- shape into a neat ball and place it in a prepared tin(s)
- leave to rise in a warm place until almost doubled in size
- brush the top with the egg white and prongle with some sugar or sprinkles
- bake in a preheated oven for around 45 minutes when making a a big loaf, around 10-15 minutes for smaller buns.
- check if it's ready by inserting a toothpick into the brioche - it's ready when it comes out clean
Happy Christmas! xx
