Brioche

Directions

1. 1

   Mix together all ingredients in a stand mixer for 12-15 minutes until the dough is smooth and can barely pass the windowpane test.

2. 2

   Flatten the dough into a rough rectangle.

3. 3

   Wrap and freeze until hard and move to fridge overnight.

4. 4

   The next day, fold a parchment sheet to a 15x20cm rectangle. Open it and encase 200g of butter in it. Roll the butter out to an even rectangle. Refrigerate until slightly firm but flexible.

5. 5

   Roll your dough out to twice as wide as your butter sheet.

6. 6

   Place butter sheet in the centre of your dough and bring the sides together to envelop the butter.

7. 7

   Roll the dough in the direction of the open end to 100cm long. Make a book fold by folding each end of the dough towards the centre and folding it in half. Freeze for 15 minutes.

8. 8

   With the “spine” of the book fold facing sideways, Roll the dough to 100cm.

9. 9

   Trim the edges of the dough and fold it in thirds. Cover and freeze for 15 minutes. You should have a dough block roughly 22cm x 30cm.