Magimix COMPACT 3200 XL - Manual (Page 32)

54
0 1. Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Allow
to rest for 1 minute.
0 2. Put the salt, flour, butter, sugar, eggs and yeast liquid in that order in the main bowl
fitted with the dough blade.
0 3. Process for approx. 30 seconds.
0 4. Remove the dough blade from the bowl. Transfer the dough to a large, floured
mixing bowl using the spatula. Cover with cling film or a damp cloth and leave to
rest for 30 minutes.
0 5. With floured hands, knock back* the dough by giving it a few gentle punches.
0 6. Transfer the dough to the buttered tin. Pinch the head of the brioche A . and twist
it until it becomes detached. Run a floured finger between the ball and the rest of the
dough
B . Prove for 1 hour in an extremely low oven.
0 7. Brush the brioche with beaten egg C .
0 8. Turn the oven up to 180 °C (gas mark 4) and bake the brioche for approx. 25
minutes.
0 9. If the top starts to brown, cover it with a piece of aluminium foil.
10. Allow to cool before turning out.
Chef’s tip: you can add chocolate chips, pink pralines (sugar-coated almonds), etc. to
your brioche.
Traditional brioche
Preparation: 10 min Resting: 1h30 min Baking: 25 min
Equipment: fluted round brioche tin
1 brioche loaf
Dough
250g strong white bread flour
100g softened butter
30g sugar
4g salt
A B C
12g fresh yeast*
60ml hand-hot milk
2 eggs
1 beaten egg (for brushing)