Cooking time: 35 mins  |  Total time: 3 hr 30 mins  |  To: 2 loaves

INGREDIENTS:

  • 720g wheat flour
  • 180mL of warm milk
  • 6 tablespoons of sugar (75g)
  • 1 packet of baker's yeast (11g)
  • 7 eggs
  • 1 teaspoon of salt
  • 284g unsalted butter

PREPARATION:

In a bowl, mix the warm milk, flour, baker's yeast and sugar.

Cover and let rest at room temperature, about 45 minutes or until the dough doubles in volume.

After 45 minutes, add the rest of the flour and sugar, eggs and salt. Beat everything for about 10 to 12 minutes, until the dough is smooth and elastic. Add the butter and beat everything for about 8 minutes.

Cover and let rest at room temperature, about 1 hour or until the dough doubles in volume.

Roll out the dough on a floured surface. Divide the dough in half, cut each dough into three equal pieces. Roll each into a 23cm long strip. Interlace the strips, pinching the ends to seal the dough.

Preheat the oven to 180°C.

Place the dough in each pan greased with butter. Let it rise in a warm place for about 20 minutes until it doubles in size. Brush the buns with an egg beaten with milk.

Bake at 180°C for around 35 minutes or until golden brown.

Remove and let the brioche buns cool in the pans for 5 minutes before transferring them to a wire rack.