material
- For brioche dough:
- Strong flour 400g + for dusting
- 40g sugar
- 1 teaspoon salt
- 2 teaspoons quick dry yeast (1 bag)
- 100ml milk
- 4 eggs
- Soft butter 100g
- a small amount of oil for greasing
- For butter:
- 100g butter
- 6 cloves of grated garlic
- 20g Parmesan cheese (grated)
- 1 handful of parsley (chopped)
- sea salt and freshly ground black pepper
- For glaze:
- 1 egg yolk
- A handful of chives (chopped)
I won’t lie, this recipe is complicated, but delicious! Just plan your day around it and your time and effort will pay off.
- Start by making the butter. Place the butter in a bowl, add the garlic, parmesan, parsley, salt, and pepper and mix until well combined. Roll into small balls, about the size of a 2 euro coin, and refrigerate.
- Next, make the dough. Place flour, sugar, salt, and fast-acting yeast in a mixer bowl fitted with a dough hook. Mix all the dry goods so that they are evenly distributed.
- Warm the milk in a small saucepan to just above the temperature of your hands and add to the batter. Mix this on medium speed for 3 seconds.
- Add the eggs, one at a time, and mix on medium speed for 5 minutes, until the dough comes together and hugs the hook.
- Add the butter and mix for another 8 minutes, until the dough is glossy and can be lifted off the dough hook.
- Place in an oiled bowl and let rise for 1 hour, until doubled in size. Ideally, leave it in the fridge overnight for slow fermentation.
- On a floured surface, roll the dough into a sausage shape and cut into 8 60g pieces.
- Grease a large baking sheet with softened butter to prevent the bread from sticking and preheat the oven to 185°C.
- To assemble the dough balls, fill the dough with butterballs and use a little flour to create a smooth ball shape. Arrange them on the baking sheet without worrying about the gaps. Cover with a cloth and leave in a warm place for about 45 minutes until it doubles in size.
- Once proofed, mix together the egg yolks and cream for the glaze and brush the top of the bread with a pastry brush.
- Bake in the oven for 15 minutes until golden brown all over.
- Brush with more butter and sprinkle with salt and chives. Serve hot.