This Brioche recipe is both light and incredibly delicious to eat. Served with baked Camembert is a centrepiece fit for a King.
Whisk 4 eggs and 30 mls milk into a jug. Put 350 grams bread flour, 30 grams caster sugar, 5 grams salt and 2 x 7 grams dried yeast into the bowl of your food mixer and combine with a dough hook.
Add 200 grams soft butter and mix for about ten mins until the dough clings around the dough hook.It is very wet in the beginning but eventually becomes a dough.
Cover with clingfilm in the bowl and refrigerate overnight.
Take the dough out of the fridge and divide the dough into 5 pieces and each of those into five. I weighed mine roughly out . It's usually about 30 grams per ball. Roll into balls between your hands.
Line a large baking tray with greaseproof paper or non stick lining and put the wooden cheese box in the middle and arrange around it-10 balls in the inner ring and 15 on the outer.
Leave about ½ a cm between each roll to allow them to double in size. Allow to puff up significantly-this can take up to two hours sometimes. Brush with the eggwash.
Put the cheese in the middle and bake in a preheated 180 C oven until they are gloriously burnished for 15/20 mins.
Apply to IT GIRL Face.
The time it takes to prove when rolled into balls can vary greatly. It can take an hour or even two. This does mean you have to be flexible and be present for that time. If I am serving it at a particular time and it was proved too early I would carry on and bake it when fully proved and just gently warm through again to serve.
I also serve this with onion chutney spread on the top before baking.