French brioche, best in the world

Ingredients for 1 servings:

• 500 g flour
• 60 g sugar
• 60 g butter
• 1 egg(s)
• 225 ml milk, lukewarm
• 1 pinch of salt
• 1 packet of dry yeast
• 1 egg yolk
• 4 tbsp granulated sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes

simple to prepare with phenomenal results

First of all: I always make the dough in the Kitchen Aid with a dough hook, because the secret to this brioche is the long kneading. I think it will work with any other food processor with a dough hook, but it will be a bit laborious using a mixer and dough hook, and I wouldn’t knead the dough by hand because it’s very soft. Mix together the flour, sugar, and dry yeast. Turn on the Kitchen Aid with the dough hook; speed 2-3 is sufficient. Add the lukewarm milk and the egg, cut the butter into small pieces and add them as well, and don’t forget the salt. Let everything knead for 20 minutes, no less! Let the dough rise in a warm place for 1 hour, then knead for another 3 minutes. Place the dough in a brioche or loaf pan. You can also divide the dough into 3 pieces and braid it into a small loaf, then place it in the loaf pan. Let the dough rise in the pan for another hour, then brush with egg yolk and sprinkle with sugar. Bake for approximately 35-40 minutes in a preheated oven at 150°C (top/bottom heat) on the middle rack. The brioche tastes best with butter and homemade jam.