I have to make several little adjustments of the recipe due to limited ingredients available in my local stores. Eventually, it still turns out amazingly soft and moist💖
Make 2 lb loafs
150g lukewarm water
8g/1 sachet instant yeast
1 tsp salt
80g clear honey
4 eggs, beaten
150g unsalted butter, melted and leave at room temperature
500g flour, plus extra for dusting
1 egg, beaten, to egg wash
Hand mixer (optional)
Combine water, yeast, salt, honey in a large mixing bowl.
Stir in 4 eggs and melted butter until well combined.
Add in flour and use a hand mixer to stir to combine into a smooth and wet dough.
Cover the mixing bowl with cling film and let it rest at room temperature for 2 hrs until it doubled its size.
Store in fridge with cling film cover for 3 hrs or even overnight for further resting.
When ready to bake: Preheat the oven at 180C and line the bread tin(s) with baking paper.
On a heavily floured working surface, divide the dough into 2 medium size doughs.
Further divide each medium size dough into 9 small doughs and roll into golf-sized dough balls, place small doughs in a lined square bread tin;
(or braid the dough by dividing each medium dough into 3 strips, braid the strips, tuck both ends of the braid underneath and place in a lined loaf tin.)
Rest for 2 hrs at room temperature then egg wash the doughs before baking.
Bake for 35-45 mins or until the brioche breads golden browned.
Cool on a rack for 20 mins before slicing to serve.