As much bread as a pastry, the eggless brioche is simply a beautiful, stunning, gorgeous feast for all the senses. The sight, scent, sound, and feel of every soft, buttery morsel with a crispy golden crust sends you into raptures.
Author: Natasha Minocha
2/3cupButter, softenedI used salted butter
3/4cupAlmond milk, lukewarmYou can use any milk you prefer
1tbspDried active yeast
1tbspHoney/ Maple syrup Optional
Combine the milk and yeast in a small bowl. Keep in a draft-free place for 5 -10 minutes until frothy.
Combine the flour, sugar, vanilla extract, butter, and the yeast milk mixture in the bowl of your stand mixer.
Knead the dough for 10-12 minutes, until the dough is smooth and elastic. You can also knead this dough with your hands on a floured work surface.
Add more flour if the dough is too sticky. Add more milk if it seems dry.
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes with your hands. This step is ooptional, but I like to do this to get a better feel of the dough.
Shape the dough in a ball and place in a lightly greased bowl. Cover with a damp kitchen towel and place in a draft-free area to rise for an hour or until doubled in size.
Once the dough has doubled, turn it out on a lightly floured surface and gently knead for 2 minutes.
Divide the dough into 4 equal-sized portions. Shape into logs, wide enough to fit into your loaf pan.
Grease and flour a loaf pan ( 9" x 5" ). Place the dough rolls in the pan. Cover with a damp kitchen towel and let it rise again until puffy, for about 30 minutes.
Preheat your oven at 250 C.
When the dough is puffed, place in the oven, reduce the heat to 180C and bake for 30-35 minutes.
The bread should be golden brown and the bottom should sound hollow when tapped.
Remove from the oven and immediately brush on some honey or maple syrup. Leave to cool in the tin for 20 minutes, before turning out on a cooling rack.
Cool for another 30 minutes before serving. Enjoy!