SUGAR BRIOCHE

This brioche dough is a lot sweeter than the Brioche or the Butter brioche opposite. It’s particularly good with the Lemon curd brioche balls on the next page, as the lemon cuts the sweetness. We also use it for the Chocolate brioche doughnuts.

Makes two 500 g (1 lb 2 oz) loaves

375 g (13 oz) bakers’ flour

250 g (9 oz) caster (superfine) sugar

1½ teaspoons salt

2 large eggs

70 ml (2¼ fl oz) milk

125 g (4½ oz) unsalted butter, diced and softened

mild-flavoured oil, for brushing

STARTER

125 g (4½ oz) bakers’ flour

95 ml (3¼ fl oz) milk

30 g (1 oz) compressed fresh yeast

Put the starter ingredients in a small bowl. Stir to combine. Wrap the bowl with a clean tea towel and set aside in a warm place for 3 hours.

Transfer the yeast mixture to the bowl of an electric stand mixer fitted with a paddle attachment. Add the flour, sugar, salt, eggs and milk. Mix on medium speed for 8–10 minutes, or until a smooth dough is formed.

Rest at room temperature for 30 minutes.

Add the butter to the dough and mix on low speed for 1 minute. Increase the speed to medium and mix for 2 minutes, or until the butter has been incorporated.

Transfer the dough to a clean, greased bowl or container and cover the surface of the dough with plastic wrap.

Refrigerate overnight; this step needs to be done to set the butter in the dough, and allow the yeast to ferment.

The next day, remove the dough from the fridge and set aside for 30 minutes.

Divide the dough in half. Shape each half into a ball and set aside to rest for 10 minutes.

Brush two 9 x 17 x 10 cm deep (3½ x 6½ x 4 inch) loaf (bar) tins with oil. Form each piece of dough into a loaf shape and place into the loaf tins. Set aside for 3–5 hours.

Preheat the oven to 150°C (300°F). Bake the loaves for 40 minutes, or until golden brown.

The loaves will keep in a tied-up plastic bag in your bread bin for 4 days.