INGREDIENTS
- 600 g 00 flour for cakes + more for kneading;
- 2 eggs;
- 200 ml of warm milk;
- 60 ml of sunflower seed oil or extra virgin olive oil;
- 120 g sugar;
- Half a cube of brewer’s yeast (fresh please);
- 1 teaspoon salt
STEP
- Dissolve the yeast in the lukewarm milk, mix well and wait 5 minutes;
- After that, take a bowl, pour in the flour, the salt (put it on the sides of the flour, it must not come into contact with the yeast), the eggs, the sugar, the oil, the yeast dissolved in the milk and start collecting the ingredients with a fork;
- Transfer to a pastry board and work well for about 15 minutes, helping yourself with the flour, it must be a smooth and soft mixture;
- Form a loaf, cover with a damp cloth and leave to rise in the oven with only the light on for 2 hours until it doubles in volume;
- Once the rising time has elapsed, transfer onto a floured pastry board, then deflate slightly with your hands and prepare the chosen recipe;
- After preparing your recipe, place it on the baking tray (lined with paper) and let it rise again for another hour or so, then brush with the egg yolk and a drop of milk and cook (depending on the recipe) for about 20 minutes at 180 degrees (pre-heated oven).
NOTE
Brioche tends to dry out very quickly, so always keep it under a glass bell jar, or in a food bag, and consume it for 1-2 days. You can prepare the dough the night before: once you have reached the first leavening, let it rise for an hour and then put it in the fridge overnight. The next day, let it acclimatize for a couple of hours and continue as per the recipe.
You can freeze the brioche, once it has been cooked and completely cooled, perhaps in slices so you can defrost it when needed.
