MAGIMIX Ma Cuisine CS 5200, Instructions For Use Manual

Page: 54 / 128

0 1. Stir the yeast i
nto the warm milk (approx. 35 °C) with a fork until it dissolves. Allow
to rest for 1 minute.
0 2. Put the salt, flour, butter, sugar, eggs and yeast liquid in that order in the main bowl
fitted with the dough blade.
0 3. Process for approx. 30 seconds.
0 4. Remove the dough blade from the bowl.
Transfer the dough to a large, floured
mixing bowl using the spatula. Cover with cling film or a damp cloth and leave to
rest for 30 minutes.
0 5. With floured hands, knock back* the dough by giving it a few gentle punches.
0 6. Transfer the dough to the buttered tin.
Pinch the head of the brioche A . and twist
it until it becomes detached. Run a floured finger between the ball and the rest of the
dough
B
. Prove for 1 hour in an extremely low oven.
0 7. Brush the brioche with beaten egg
C
.
0 8. Turn the oven up to 180 °C (gas mark 4)
and bake the brioche for approx. 25
minutes.
0 9. If the top starts to brown, cover it with a piece of aluminium foil.
10. Allow to cool before turning out.
Chef’s tip:
you can add chocolate chips, pink pralines (sugar-coated almonds), etc. to
your brioche.
Traditional brioche
Preparation:
10 min
Resting:
1h30 min
Baking:
25 min
Equipment:
fluted round brioche tin
1 brioche loaf
Dough
250g strong white bread flour
100g softened butter
30g sugar
4g salt
12g fresh yeast*
60ml hand-hot milk
2 eggs
1 beaten egg (for brushing)
54
A B C