- 500g of plain flour
- 20g of fresh yeast
- 80g of caster sugar
- 2 eggs
- 200ml of warm milk
- 120g of soft butter
- 1 egg yolk for the brush
- 100g of fresh pine nuts or walnuts
- In a Kitchen Aid or similar, add the flour, the crumbled yeast, and the sugar.
- Start to mix for 3 minutes (medium speed).
- Pour the milk slowly and continue to mix (medium speed).
- Add the eggs one at a time and continue to mix.
- Add the butter and continue to mix until the dough detaches from the bowl.
- Transfer the dough into a big floured bowl, cover with a kitchen towel and set aside for 1hour in a warm place.
- Meanwhile, in a small cooking pan roast 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 on the baking pan.
- Proceed the same way for the rest of the dough.
- Let the dough rise again for 2 hours.
- Preheat (15 minutes before baking) 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.