Brioche

I love cooking. I am in a happy place when I am in my kitchen. I can stay in the kitchen and keep going all day. I never get bored with cooking. I love feeding my loved ones, my family and friends. It's the way my mom shows her love to her children and now from me to you.

Once you catch the cooking bug, you simply can't stop. It's addictive and consuming. Everyday, I have a new recipe I want to try, a new dish I want to create.

I love how flour, milk, egg, sugar and yeast can turn into a shiny, puffy dough that then itself turns into a loaf of fresh golden brioche.

Ideas came flowing into my mind simply by looking at the brioche. I wanted to adapt it into French Toast drizzled with Maple-Banana sauce (recipe HERE) for breakfast.

How about desserts? Pina Colada on a plate (will show pictures and recipe soon) and this BTS - 'Better Than Sex' dessert (Pain Perdu with Pandan Coconut Ice Cream and Palm Sugar Syrup, will post recipe soon) were just two of the many ideas that rushed to my mind:

It's the passion for cooking that keeps me going with my blog. That is all.

Brioche
(Adapted from Gourmet Traveller June 2010)
Serves 6

Ingredients

160 ml milk
1½ tsp dried yeast
5 egg yolks, at room temperature, lightly beaten
375 gm plain flour, plus extra for dusting
30 gm caster sugar, plus extra for dusting
150 gm butter, diced and softened, plus extra for greasing
For brushing: eggwash

Method

1. Warm milk in a small saucepan over low heat until lukewarm. Combine yeast, (I added 1 tsp of sugar to feed the yeast) and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes).
2. Whisk remaining milk with egg yolks in a bowl and set aside.
3. Mix flour, remaining sugar and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, until combined. Make a well in the centre, add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes).
4. While mixing, gradually add one-third of butter at a time, beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).

   

5. Transfer to a lightly buttered bowl, cover and stand until doubled in size (1½-2 hours).



6. Knock back dough, knead on a lightly floured surface until smooth, shape into a loaf and place in an 11cm x 24cm loaf tin buttered and lined with baking paper. Cover, stand until doubled in size (30 minutes-1 hour). Meanwhile, preheat oven to 180C.

   

7. Brush top with eggwash, dust with sugar, bake until golden and risen (25-30 minutes).
8. Remove from tin, place on a baking tray lined with baking paper, return to oven until sides are golden (8-10 minutes), cool on a wire rack.