Elegant top knotted French cake-like bread is light and delicate, rich with butter and eggs. Brioche dough is very soft; chilling firms it enough to handle.
Makes 1 loaf
(Machine Method)
Oven 425ºF
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Ingredients
1-1/2 cups Bread Flour
1/2 tsp. Salt
6 Tbsp. Butter, unsalted
2 Tbsp. Sugar
2 Large Eggs
1-1/2 tsp. SAF® Perfect Rise Yeast
GLAZE
1 Large Egg Yolk
1 Tbsp. Milk
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Have all ingredients at room temperature; place in pan in order listed. Check the machine’s manual for kneading time on the Dough cycle. Because the machine’s warm rising will cause butter to ooze out of the dough, remove pan from machine when kneading in complete. Cover; let rise in pan at room temperature until doubled and indentation made with finger remains, about 1-1/2 to 2 hours.
Shaping Rising and Baking
Gently punch down dough. Cover with plastic wrap; refrigerate for 2 to 18 hours. Although dough does not actually rise during refrigeration, it is considered a rising time. Cut off 1/4 of dough for top knot; set aside. On a lightly floured work surface, shape remaining dough into a ball; place in prepared brioche mold. With fingers, form a deep hole in center of ball by pushing almost to bottom of pan. To form top knot, shape reserved dough into a teardrop shape; gently press narrow section well down into hole. Cover; let rise until doubled and indentation remains after lightly touching side of dough with finger. The amount of rise-time will vary with temperature of dough, about 2 to 4 hours.
Lightly brush brioche with egg glaze. Bake in preheated 425ºF (375º convection) oven for 8 minutes. Reduce temperature to 375ºF (325ºF for convection oven) and continue baking for 15 minutes or until well browned. If needed, loosely cover top with aluminum foil to prevent over-browning. When baked, the internal temperature will measure 200ºF with an instant-read thermometer and bottom will sound hollow when tapped. Unmold brioche; transfer to wire rack to cool.
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