Walnut Brioche

Instructions

1. 1

   Combine flour, sugar, salt, and yeast in a large mixing bowl. Create a well in the centre and add the eggs, warm milk, and vanilla extract. Mix until a shaggy dough forms.

   Tip: Ensure ingredients are at room temperature for better dough development.

2. 2

   Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Gradually incorporate the softened butter in small pieces, working it in thoroughly until fully combined.

   Tip: This may seem messy at first, but patience pays off—the dough will eventually become silky.

3. 3

   Fold in the toasted walnuts gently until evenly distributed throughout the dough. Place in an oiled bowl, cover with a damp cloth, and leave to rise for 90 minutes until doubled in size.

   Tip: A warm, draught-free spot like an oven with the light on works well for rising.

4. 4

   Punch down the dough and shape it into a round loaf or divide into 8 individual brioche moulds. Cover again and let rise for 45 minutes until puffy.

   Tip: If shaping into a loaf, use a standard loaf tin for even baking.

5. 5

   Preheat your oven to 200°C. Whisk together the egg yolk and water to create an egg wash.

   Tip: Egg wash gives brioche its characteristic shiny, golden top.

6. 6

   Brush the risen brioche generously with egg wash, being careful not to deflate the dough. Bake for 30-35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, loosely cover with foil for the final 10 minutes.

7. 7

   Remove from the oven and allow to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

   Tip: Warm brioche is delicious but easier to slice once cooled.