Buttery French brioche

So much to love about this soft buttery French bread.
1H 10M

Brioche is one of the most sumptuous of all breads. Its cake-like texture and lightly sweetened flavour make it perfect for Christmas breakfast. Serve it sweet with our cinnamon cranberry butter, or enjoy it savoury with some fresh ham.

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Cinnamon and cranberry butter


1.Whisk yeast, the water and 1 tablespoon of the caster sugar in a small bowl until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
2.Sift flour, salt and remaining caster sugar into a large bowl, then add yeast mixture and beaten egg; stir until just combined. Turn dough onto a floured surface; knead for 10 minutes or until the dough is smooth and elastic.
3.Divide butter into 10 equal portions. Knead each portion into dough, kneading well after each addition, until all the butter is incorporated and dough is smooth and glossy. Place dough into a large bowl; cover. R﷯efrigerate overnight.
4.Preheat oven to 200°C (180°C fan-forced).
5.Divide dough into three equal portions; roll each portion into a 45cm length. Place dough lengths on a large greased oven tray; cross the lengths over and under each other into a plait; cover. Stand in a cool place for 1 hour or until dough has nearly doubled in size.
6.Brush plait with extra egg; sprinkle with the sugar. Bake brioche for 10 minutes. Reduce heat to 180°C (160°C fan-forced); bake for a further 20 minutes or until golden and the bread sounds hollow when tapped.
7.Make cinnamon and cranberry butter: Combine all the ingredients in a small bowl.
8.Serve the brioche with the cinnamon and cranberry butter and fresh berries, if desired.

Suitable to freeze. 
Not suitable to microwave.


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