Garlic Brioche

Instructions

1. 1

   Roast garlic cloves in a small oven-safe dish at 190°C for 15 minutes until golden and soft. Squeeze the cloves from their skins and mince finely.

   Tip: Roasting garlic beforehand mellows its sharpness and adds a sweet, nutty depth to the brioche.

2. 2

   In a large mixing bowl, combine warmed milk, yeast, and a pinch of sugar. Let sit for 5 minutes until foamy.

   Tip: This bloom activates the yeast and ensures proper rise.

3. 3

   Add flour, eggs, remaining sugar, and salt to the yeast mixture. Knead for 8 minutes until a shaggy dough forms.

   Tip: Use an electric mixer with a dough hook if available to save time and effort.

4. 4

   Gradually incorporate softened butter into the dough, kneading for another 5 minutes until fully incorporated and smooth.

   Tip: Add butter in small pieces to prevent it from breaking the gluten structure.

5. 5

   Fold in roasted garlic and fresh thyme until evenly distributed throughout the dough.

   Tip: Reserve a small amount of thyme for the tops of the rolls if desired.

6. 6

   Place dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 90 minutes until doubled in size.

   Tip: A warm spot in your kitchen, like near a sunny window, will speed up the rising process.

7. 7

   Divide the dough into 8 equal portions and shape each into a smooth ball. Place on a lined baking tray, spacing them 5 cm apart.

   Tip: Smooth, tight shaping helps create even, attractive rolls.

8. 8

   Cover the shaped rolls and let rise for 45 minutes until puffy and light.

   Tip: The rolls should increase in size but not completely double for the best texture.

9. 9

   Brush each roll with olive oil and sprinkle with reserved thyme. Bake at 200°C for 20-25 minutes until golden brown on top.

   Tip: The brioche is done when it sounds hollow when tapped underneath.

10. 10

    Remove from oven and cool on a wire rack for 10 minutes before serving warm with butter.