​Brioche Loaf/ Buns

AUTHOR:
MAE

Tang Zhong:
2 heaped tblspn bread flour
1/2 cup milk
2tbpn water
Cook into a smooth paste on hob
 
Dough:
¾ milk warm
1 ½ tspn yeast
3 tblspn Demerara Sugar
3 cups floor
1 ½ tspn Himalayan pink Salt
2 eggs beaten (pour most in dough, leave a tiny bit, for egg wash – add tspn of water to this remainder for the wash)
50g butter
 
In a high sided large mixing bowl, add all the ingredients for the dough plus the warm Tang Zhong paste and knead into a soft sticky dough.
 
Cover bowl with cling film and leave to rest in a warm place/proving drawer for half an hour. Remove the dough from the bowl on to a clean floured surface. Shape into the shape of a loaf and place into a pre-greased loaf tin. Cover the loaf tin with cling film and again leave it to rest in a warm place/proving drawer, this tome for 2 hours or until loaf in doubled in size.
 
Once proved, remove the cling film and egg wash the top of the Loaf. Bake at gas mark 5 for 25-30 minutes or until deep golden brown.
 
Butter top of loaf when taken out.
 
ALTERNATIVELY:
Same recipe can be used to make brioche buns (pictured below). Shape the dough into small balls instead of loaf shape after the first half hour prove (about 8-10 balls). Place the balls directly onto a pre-greased baking tray leaving an inch space all round each ball for room to grow. Egg wash before baking. Bake at gas mark 5 for 25-30 minutes or until deep golden brown.
 
 
N.B.

The Tang Zhong helps to increase the moisture content of the brioche dough.