Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb.
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2 hr 20 min
2 hr 20 min
For Mushroom Filling
- 35 g salted butter
- 300 g button mushrooms, finely chopped
- 1 onion, finely chopped
- 50 ml white wine
- 1 tbsp dried yeast
- 85 ml whole milk, warm
- 350 g plain flour
- 3 tbsp caster sugar
- 2 tsp salt
- 1 large egg
- 80 g unsalted butter, softened
- Melt the butter in a frying pan. Fry the mushrooms and onion until soft.
- Add white wine and continue to cook until all the liquid has evaporated.
- Dissolve the dried yeast in the warm milk and set aside for 10 minutes.
- Place the flour, sugar and salt in the bowl.
- Crack the egg and add the yeast mixture.
- Using the dough hook attachment, knead for 10 minutes until the dough is elastic.
- Gradually add the butter piece by piece until it is incorporated completely.
- Add a little bit more flour if required. Cover and leave in a warm place for 1 hour to rise.
- Knead the dough again for 1-2 minutes.
- Roll the dough into a rectangular shape roughly 3 mm thick.
- Pop in the freezer for 15 minutes (this will allow to work with it).
- Remove from the freezer and spread the mushroom mixture over the length of the dough, leaving an empty end without any mixture on it.
- Roll the dough towards the empty end, brush it with a little water and seal.
- Cut into 12-14 slices and lay them flat on a baking tray, leaving space around each. Leave in a warm place for 1 hour.
- Half an hour before the end, preheat the oven to 160C fan and bake for 10-12 minutes.
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