Brioche had its origin in France. This yeast raised bread is enriched with eggs and butter. Bread shape can make a small ball or brioche loaf. Brioche loaf is great for French cinnamon toast. Leftover brioche bread is great for bread and butter pudding.
Pre time 25 minutes + baking time 20 mins + rising times.
Preheat the oven 180°c (fan forced oven 170°c). Grease the muffin tray and set aside.
3. Place yolk and remaining 3 whole eggs, flour, sugar, butter, salt and vanilla extract to yeast mixture. Cover with MC. Mix for 6 seconds / speed 5.4. Remove MC from the TM lid and knead for 3 minutes / cover position / interval setting.
7. To shape, use both hands roll each piece into a ball, tucking edges beneath.
8. Place each ball into prepared muffin tray, very loosely cover with the cling wrap and leave in a warm place to rise for 45 minutes to 1 hours until double the size.
10. Bake in a pre-heated oven 180°c (fan forced oven 170°c) for 15 to 20 minutes until golden brown. Remove from the tray and cool on wire rack.
Risen dough can be refrigerated 6 hours or omit 2-hours rising times and refrigerate dough up to 24 hours. Remove the dough from the refrigerator and stand for 2 to 3 hours so it can become easy to handle to make a shape at room temperature.
When brioche is at room temperature, heat in a microwave 15 to 20 seconds. Serve brioche warm.