- 500g of plain flour
- 11g of dry instant yeast
- 80g of white granulated sugar
- A pinch of salt
- 2 eggs
- 200ml of warm milk
- 120g of soft butter
- 1 egg yolk for the brush
- 100g of fresh pine nuts
- In a Kitchen Aid or similar, add the flour, the yeast, and the sugar.
- Start to knead for 3 minutes (medium speed).
- Pour the milk slowly and continue to knead (medium speed).
- Add the eggs one at a time and continue to knead.
- Add the butter and continue to knead until the dough detaches from the bowl.
- Transfer the dough into a big floured bowl, cover with a kitchen towel and set aside for 45 minutes in a warm place.
- Meanwhile, in a small cooking pan brown the pine nuts over medium heat.
- Coarsely grind the pine nuts and set aside.
- Dust with flour a clean surface, transfer the dough to the top, punch it down gently to release the air.
- Flour a baking pan.
- Pinch a little ball from the dough, make a round shape the size of an apple and put the Brioche in the baking pan.
- Proceed the same way for the rest of the dough.
- Preheat the oven to 180 C degrees.
- Brush with the egg yolk the Brioches and dust with the pine nuts the top.
- Bake for 35 minutes, remove from the oven when the Brioches are golden brown, allow to cool for 20 minutes.
The Brioches are extremely soft in the middle, perfect for a breakfast or afternoon tea. The pine nuts give a fragrant flavor like almonds. I suggest adding less sugar to your Brioche if you like them with a little of jam or marmalade.
Taste and smell the pine nuts before buying them. If they are bitter in taste and rancid don’t use it.