|Brioche with jam|
Sugared Brioche Recipe
Prep 30 minutes plus 5 hours rising
- At this stage add the salt and softened butter. Mix at a medium speed until the butter it combined. The dough is ready when it starts to come away from the sides. It will be very sticky!
- Transfer the dough into a large bowl which is dusted with flour. Cover with cling film and leave to rise for 2 - 3 hours, until it has doubled in size.
- Lift the dough out of the bowl and put onto a floured work surface. Punch the dough with your fist, so the dough deflates and return to it's original size. Knead for 3 - 4 minutes. Then put it back in the bowl and cover in cling film. Put the dough into the fridge for at least 1 1/2 hours or overnight.