7g dried yeast
¼ cup (60g) caster sugar
about 4 cups (600g – 650g) plain flour
6 large eggs
125ml (1/2 cup) warmed milk
220g butter, softened to room temperature
300g chopped dried fruits such as apricots, dates, sultanas or currants
100g toasted roughly chopped hazelnuts or walnuts
1 egg yolk combined with 2 tbs cream
caster sugar, for sprinkling
Attach the flat beater and mixing bowl to the bowl-lift stand mixer (important note, this recipe was designed for a 4.8L bowl-lift stand mixer, should you wish to use your tilt-head KSM150 or KSM160 please adjust the recipe by reducing the quantity by 50% - making only 1 brioche).
Add the yeast, sugar, 600g flour and salt to the bowl. Mix on speed 2 until well combined.
Add the eggs and milk, mix 30 seconds or until combined. Remove the flat beater and attach the dough hook. Knead on speed 2 for 8- 10 minutes or until smooth and shiny. During kneading, the dough may be a little soft and sticky (due to humidity) so add the remaining flour to help the kneading.
Working on speed 2, slowly add large knobs of the butter. It will take about 5 minutes to knead all the butter in. Continue the kneading until the dough is smooth and coming away from the sides of the bowl.
Remove the dough to another lightly greased mixing bowl seal with a bowl cover or cover with plastic wrap and set aside in a warm draft free place for 1 ½ - 2 hours or until doubled in size. Punch down the dough and return the bowl to the stand mixer, add the fruit and nuts knead on speed 2 until just combined.
Spread dough between 2 greased medium sized loaf pans and cover with plastic wrap or a clean tea towel. Place again in a warm draft free place and allow to rise for 1 hour or until dough is at the top of the pan. Brush the loaves with the egg yolk and cream mixture. Sprinkle with sugar. Preheat oven to 190C (170C fan forced) and bake the brioche on the centre shelf for 30 minutes. Remove from tin and cool 15 minutes before slicing to serve. Also delicious toasted.