Brioche

Ingredients for 1 servings:

• 500 g flour
• 30 g yeast, fresh
• 1 tsp, heaped salt
• 125 g sugar
• 1 packet of vanilla sugar
• 150 g butter, soft
• 100 ml milk
• 3 eggs
• some flavoring (lemon or bitter almond)

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

not original, but our favorite French yeast plait

I never make a starter dough at the beginning, as my plaited loaf always turns out wonderfully without it, so I don’t need it. However, if you want to make one, feel free to do so however you know best. First, mix the warm milk with salt and yeast in a glass and set aside for 30 minutes. In a bowl, briefly knead the flour and soft, but not too liquid, butter. Add the yeast mixture, eggs, vanilla sugar, sugar, and bitter almond or lemon flavoring (if desired), and knead vigorously for at least 10 minutes, either with a mixer or by hand. It’s important to knead long and vigorously until you have a smooth dough. If the dough is a bit sticky, add a little flour, but not too much; just enough to make the dough easy to knead. Cover the dough and let it rest in a warm place for at least 1.5 to 2 hours, until it has increased in volume significantly. (Of course, you can also make all of this in a bread maker.) Due to the high butter content, the dough needs some time to double in volume; you should give it this time. The dough can also be refrigerated overnight, which makes the end product much more aromatic and is what I personally prefer for brioche. After it has rested or risen, beat the yeast dough again vigorously and knead well. Now form strands as desired and braid it. It is important to braid it tightly so that it does not fall apart again. Place the braid on a well-greased baking tray or one lined with baking paper, cover and let it rise for another 30-45 minutes, until the dough has visibly increased in volume. Bake the braid in a preheated oven at 180°C (top/bottom heat) or 165°C (fan oven) for a good 30-35 minutes. Since every oven heats differently, it may take a little longer. Don’t let it get too dark, or the plait will become too dry. For a nice crust, I brush the plait with a beaten egg and sprinkle with sugar before baking. The plait becomes very light and fluffy and stays fresh for a long time.