The brioche dough recipe was taken from here. It’s a Paul Hollywood recipe, of the GBBO. It turned out nicely and I’m very happy with it. I made 2 times the quantity so that I could make both the loaf and the lemon curd brioche crescents. You can half it just to do one.
Ingredients for the brioche:
- 1kg strong white flour
- 100g caster sugar
- 20g instant yeast
- 280ml warm, full fat milk
- 10 eggs (medium)
- 500g unsalted butter
For the lemon curd: (taken from here)
- 4 unwaxed lemons, zest and juices
- 200g caster sugar
- 100g unsalted butter, cut into cubes and softened
- 3 eggs, plus one egg yolk
- Cornflour to thicken (optional)
Instructions to make braided brioche loaf:
1) Mix the flour, yeast, salt and sugar. Ensure salt does not directly touch yeast. Add milk and eggs.
2) Knead until it is soft and elastic. The dough will be very wet, but resist adding more flour as this is how it’s meant to be! It is easier if you have a machine, or if you’re doing it by hand a dough scraper is useful. The idea behind kneading it before the butter is added is to work the gluten in the flour before it becomes more difficult with the addition of butter.
3) Once it is kneaded, add the softened cubes of butter. Mix into the dough for 5 more minutes until butter is fully incorporated. The dough will become even wetter, stickier and difficult to handle. This is ok. At this stage it really helps to have a machine to mix for you, but you can manage with a dough scraper on a big, clean surface as that is what I did.
4) Put into a bowl, cover and leave to firm up overnight (or at least 7 hours).
5) It should now be firm and easier to shape. Divide into 2, leaving half in the fridge. Shape the dough into 3 equal length strands (weigh them to make sure each is the same weight) and plait into a loaf shape. Chop off the ends to tidy up and add the chopped ends to the dough resting in the fridge.
6) Cover with a plastic bag and leave to rise 2-3 hours (meanwhile you can make the brioche crescent rolls with the other half of the dough!). Towards the end, preheat oven to 190C.
7) Bake for 20–30 minutes. A skewer inserted into the centre should come out clean, don’t just rely on the colour of the loaf.
8) Start eating whilst it’s still warm (always the best)!
Instructions for lemon curd brioche crescent rolls:
(This uses half of the dough made with the above recipe. Continues from step 4 in above instructions)
1) Roll your chilled dough into a circle.
2) Cut into 8 equal segments (like a pizza). So you should now have 8 triangles.
3) Place a small amount (1tsp) of lemon curd at the wider part of the triangle. Roll into a croissant shape. Beware: not too much curd or it will leak out! A little goes a long way. Make sure it is sealed well so that it does not come undone in the oven.
4) Leave to prove again for 2-3 hours.
5) Brush with whisked egg and bake for 20-30 min at 180C (fan). If it gets too brown, turn down to 160C and tent with foil.
Serve with even more lemon curdy goodness, sit back and enjoy!