Step 1

Sweet Brioche:

Step 1

Ingredients

Step 2

In a bowl, combine the dry active yeast and milk, whisking until fully dissolved and let it sit for 5 minutes.

Step 3

In a large bowl, mix the flour, sea salt, caster sugar, and skim milk powder until well combined.

Step 4

Add the yeast mixture, butter, and egg to the dry ingredients. Mix until a smooth dough forms, then continue kneading until it passes the windowpane test.

Step 5

Cover the dough with a towel or cling film and let it proof for 1.5 hours, or until it doubles in size.

Step 6

After proofing, deflate the dough and divide it into 4 equal portions.

Step 7

Flatten each portion, tuck the corners into the middle, flip it over, and roll it tightly into a smooth ball with a taut surface. Repeat for the remaining portions.

Step 8

Place the dough balls neatly into your baking dish or tin, ensuring they are tucked together. Allow the dough to proof for 2 hours or until it doubles in size. This step is critical to avoid a doughy centre when baking.

Step 9

Preheat the oven to 165°C (329°F).

Step 10

Once proofed, brush the dough with an egg yolk mixture (egg yolk mixed with heavy cream) and sprinkle evenly with streusel, if using.

Step 11

Bake for 45-60 minutes. For smaller portions, the baking time will be shorter.

Step 12

To check doneness, tap the tin base—if it sounds hollow, the brioche is fully baked. If not, return it to the oven for additional time.

Step 13

Once baked, allow the brioche to cool slightly before removing it from the tin. Transfer to a cooling rack and let it cool slightly or completely before enjoying.