Ingredients:
500 g plain flour
250 ml milk
1 tablespoon active dry yeast
100 g icing sugar
100 g diced butter
3 eggs
3 tablespoons beaten egg
40 g rock sugar
Preparation:
- Beat the milk, baking powder, icing sugar and 125 g flour in the pan.
- Mix on speed 1 for 3 minutes until all the ingredients are incorporated. Cover the pan with the lid and let stand for 30 minutes, until small bubbles form on the surface.
- Add the remaining flour, eggs and butter to the pan. Place the dough hook in the food processor and knead on speed 1 for 6 minutes. The dough should be firm and elastic.
- Cover the pan with the lid and let rise for 1 hour or until doubled in size.
- Gently push the dough into the bowl and roll out on a floured surface. Divide the dough in half and cut each half into three equal parts.
- Using your hands, roll out each part into a strip. Gently knead the ends of the 3 strips and braid the brioche. Bring the ends of the braid together to form a round loaf.
- Transfer the brioche to the lid of the baking dish and cover. Let rest for 20 minutes.
- Brush the bread with beaten egg (1 egg + 2 tablespoons of milk) and sprinkle with sugar. Cover the bread with the baking dish and bake at 180°C for 30 minutes. After 30 minutes, remove the pan and continue baking for another 10 minutes, until the bread is golden brown.
