Our Recipes Allan Bay Pan Brioches

Ingredients for the filling/topping

Recipe:

Place the flour, four eggs, butter, caster sugar, beer yeast, powdered milk and 20g of salt into a dough maker. Work it for four minutes at the first speed, and then for eight minutes at the second. Remove the dough from the machine, form it into a ball, place it in a lightly-floured pot, cover and leave it to rise in a cool place for around two hours.
Now work the dough again, this time by hand, then divide into two and then place them into two buttered rectangular moulds. Cover and leave to rise for another hour. Gently whisk the remaining egg, then use it to brush the surface of each brioche: bake at 180°C for 40 minutes. Leave to cool at room temperature.