Turmeric Brioche

Instructions

1. 1

   Combine flour, sugar, salt, turmeric, and cardamom in a large mixing bowl. Create a well in the centre and add yeast, warm milk, and 3 eggs. Mix until a shaggy dough forms, then knead for 5 minutes until more cohesive.

   Tip: Ensure your milk is warm but not hot, around 37°C, so it activates the yeast without killing it.

2. 2

   Gradually incorporate the softened butter into the dough in small pieces, kneading continuously for 10-12 minutes until the dough becomes smooth, elastic, and glossy. The dough should be sticky but hold its shape.

   Tip: This enriched dough takes longer to come together than regular bread—patience is key for developing the silky texture.

3. 3

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise at room temperature for 1 hour or until doubled in size.

   Tip: A warmer kitchen will speed up fermentation; aim for around 24-26°C.

4. 4

   Divide the dough into 8 equal pieces and shape each into a smooth ball by tucking the edges underneath. Arrange in a greased 20cm round cake tin or 23x33cm rectangular tin, leaving small gaps between each piece.

   Tip: Shape gently to maintain the light, airy crumb structure you've developed.

5. 5

   Cover the tin and allow the shaped dough to prove for 45 minutes to 1 hour until the brioche pieces rise and touch each other slightly.

   Tip: The second prove should be slightly shorter than the first; you're looking for light puffiness, not over-proofing.

6. 6

   Preheat oven to 190°C. Beat the remaining egg with a pinch of salt and brush over the tops of the brioche pieces for a golden shine.

   Tip: An egg wash gives professional-looking brioche its characteristic glossy finish.

7. 7

   Bake for 32-35 minutes until the brioche is deep golden brown and sounds hollow when tapped on the base. If browning too quickly, tent with foil after 20 minutes.

   Tip: Bake until the internal temperature reaches 90°C for perfectly baked brioche.

8. 8

   While still warm, brush the tops with honey for a subtle glaze. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

   Tip: The honey adds a delicate sweetness and shine without overpowering the turmeric flavour.