TBB: Classic Brioche

We made this when we made the caramel buns. It's the same recipe. Since this is a Classic Brioche, I guess it's suppose to be plain and eat like a loaf bread?  I wanted to try the traditional brioche shape so I bought the biggest brioche pan..which wasn't very big either.  

So bear with me - if I sound like I am repeating myself all over again. 

Make the sponge...

Pour the flour mixture and leave it for 1-2 hours.

Later mix in the eggs and then butter..and knead till you get stretchy dough.   This stretchy membrane dough is very soft because the weather here is VERY hot.  Everything is melting including me... 

Then proof for 1 hour.. very fast.. cos so humid and hot at our room temperature. 

Then I just dump the whole dough into oil plastic bag. 

I didn't want to take it out to roll again.   I checked the fridge and it puffed up..so I fold inside the bag and then pressed it flat. 

Next morning, I shaped the dough.  I think I am supposed to roll the dough with a smaller side dough and ring it in the centre..but it's not easy to roll a dough that is melting so quickly.  

So I just put a baby dough on top of the mother dough.  The more I look at it, the more it looks like eerrr.....mmmm....  I placed in fridge to proof.  

After 6-7 hours in the fridge proofing, I took out from fridge for it to come to room temperature.

Egg glazed and Into the Oven. Baked for 40mins. I think it is a bit overbaked...I should try 35mins next time. 

Wow.. it ballooned up in the oven.  Lopsided though...hahaha~  

I cannot wait to try, so I broke off the tiny baby brioche to try. 

Next day we eat these for lunch with sunny side up eggs and bacon.

Very soft, rich and buttery.  

  The yellow color reminded me of Panettone.

I should have taken this slice with 2 scoop of ice-cream. 

Delicious ice-cream sandwich ever. :)