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TASMANIAN SMOKED SALMON ON BRIOCHE

Food : Main Courses

TASMANIAN SMOKED SALMON ON BRIOCHE

IngredientsBrioche

  • 250g plain flour
  • 35g castor sugar
  • 50g full cream milk
  • 10g dried yeast
  • 125g eggs
  • 90g unsalted butter
  • 5g salt

Method

  • Combine flour, sugar, yeast, milk and half of the egg into a mixer fitted with a dough hook.
  • Once the dough comes away from the side of the bowl, add the remaining egg, butter and salt. Allow to mix for 10 to 15 minutes until elastic.
  • Rest in the refrigerator for 3 hours.
  • Divide dough into 35g, shape and place into buttered brioche moulds.
  • Prove until they have doubled in size. Glaze with an egg wash and bake in a preheated oven at 180C for 8 to 10 minutes until golden brown.
  • Cool on a wire rack.

Created by : Naomi Elizabeth Kilpatrick