Sun-Dried Tomato Brioche

Instructions

1. 1

   Combine warm milk, yeast, and a pinch of sugar in a small bowl. Let sit for 5 minutes until foamy to activate the yeast.

   Tip: This bloom step ensures your yeast is active and will help the brioche rise properly.

2. 2

   In a large mixing bowl, whisk together flour, sugar, and salt. Create a well in the center and add the yeast mixture along with eggs. Mix until a shaggy dough forms.

   Tip: Don't worry if the dough looks rough at this stage—it will come together as you knead.

3. 3

   Knead the dough on a floured surface for 8 minutes, then gradually incorporate softened butter, one tablespoon at a time, kneading until fully incorporated and the dough becomes smooth and elastic.

   Tip: Adding butter gradually prevents it from sliding out of the dough and ensures even distribution.

4. 4

   Gently fold in the chopped sun-dried tomatoes, fresh basil, and parmesan cheese until evenly distributed throughout the dough.

   Tip: Reserve a small handful of sun-dried tomatoes and basil to press into the tops of the shaped brioche for visual appeal.

5. 5

   Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 90 minutes until doubled in size.

   Tip: A proofing box or turned-off oven with just the light on creates an ideal warm environment for rising.

6. 6

   Divide the dough into 8 equal pieces and shape each into a smooth round ball. Place them in a greased brioche pan or muffin tin, leaving space between each bun.

   Tip: If using a standard loaf pan, you can create a lovely braided or twisted arrangement instead.

7. 7

   Cover the shaped brioche and let rise for another 45 minutes until puffy and nearly doubled. Preheat oven to 190°C.

   Tip: The brioche should be light and airy at this stage, but not overly inflated to prevent deflation during baking.

8. 8

   Brush each brioche generously with egg wash and top with reserved sun-dried tomato pieces and basil. Bake for 25-35 minutes until golden brown and a skewer inserted into the center comes out clean.

   Tip: If the tops brown too quickly, tent loosely with foil for the final 10 minutes of baking.

9. 9

   Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

   Tip: These brioche are best enjoyed slightly warm with a spread of cultured butter or soft cheese.