30 grams sugar
330 grams warm milk
1 sachet dry yeast
10 grams salt
80 grams butter
650 grams bakers flour
Place suagr in bowl and pulverise for 3 seconds on speed 9
Place warm milk, yeast, salt, butter, flour and egg into bowl. Mix to combine 10 seconds on speed 7.
Set dial to closed lid postion. Knead for 3 minutes on Interval speed.
Remove dough and let prove for 30 - 60 minutes.
Place dough into brioche tin and leave to rise until double in size. I used a square tin as I wanted to use the brioche for French Toast.
Bake in a hot oven at 200C for approximately 30 minutes until golden brown.
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