Michael and Rachel's

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Brioches au Sucre

Updated: 25 Apr 2015

Ingredients

  • 300g strong white flour
  • 30g caster sugar
  • 6g fast-acting yeast
  • 4.5g salt
  • 84ml full-fat milk
  • 3 eggs
  • [1 extra egg for egg wash]
  • 150g unsalted butter, softened
  • Sugar crystals

Method

  1. Put the flour, sugar, yeast, salt, milk, and three eggs into a glass bowl and mix using the dough hook until a smooth dough forms. This will take about 5 minutes. Scrape down the sides and check everything has been thoroughly incorporated.
  2. Add the butter to the dough and mix for a further five minutes in the mixer - the dough will be smooth and creamy in colour. Cover with clingfilm and leave in the fridge overnight.
  3. Tip out onto your work surface and divide into 8 equal pieces. Shape each roll carefully and place on a baking sheet lined with greaseproof paper. Leave in a warm place to rise for one hour. Preheat the oven to 200C.
  4. Brush the brioche with the egg wash and sprinkle on the sugar crystals. Bake for 16 minutes, until golden brown. Transfer to a wire rack to cool.
  5. Best enjoyed fresh from the oven with some strawberry jam!