brioche

while i'm waiting for my sourdough starter to mature, i thought i'd make brioche. and i'm glad i did. the dough was easy to use, silky smooth and nice and elastic. i use my thermomix to help with the kneading and only very roughly followed the recipe. i think it must be very forgiving.

3 tablespoons sugar
1 1/2 cups milk
1 sachet yeast
1 teaspoon salt
100 grams butter
650 grams strong baker's flour
1 egg

warm the milk and add the rest of the ingredients. mix everything around and once it has combined, knead the dough until it becomes elastic and is no longer sticky.
shape as desired and bake for 30 minutes at 200 degress celcius.

this dough os also good for making smaller rolls, such as clover leaf rolls, and to be really indulgent, could be made into rhum babas with the simple addition of rum syrup! absolute yumness.