• Prep Time 15 minutes
  • Cook Time 120 minutes
  • Serving For 2-3 people
  • Difficulty Normal
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Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Starter Dough:
  • 50ml Anchor UHT Milk
  • 90g All Purpose Flour
  • 7g Instant Yeast
  • Brioche Dough:
  • 250g All Purpose Flour
  • 110g Eggs Lightly Beatened
  • 45ml Anchor UHT Milk
  • 6g Instant Yeast
  • 3g Pandan Essence
  • 125g Anchor Unsalted Butter
  • 175g Candied mix fruits
  • 6g Salt
  • Egg Wash:
  • 1 Egg Yolk
  • 10ml Anchor Whipping Cream
  • 2g Salt

Instructions

  1. For the starter dough, slightly warm up the milk to around 38 degrees Celcius and add in the yeast. Make sure its slightly bubby after around 5 minutes. This shows that the yeast is active.
  2. Once this is done add in the flour and make a dough. Leave it for 1 hour and 30 minutes before using it.
  3. For the brioche dough, slightly warm up the milk to around 38 degrees Celcius and add in the yeast. Make sure its slightly bubby after around 5 minutes. This shows that the yeast is active.
  4. Then add in the flour, salt, eggs and pandan essense. Knead for 7 minutes.
  5. Add in the butter a little at a time until its completely blended into the dough.
  6. Allow it to rise and punch the air bubbles out. Add in the candied mix fruits.
  7. Shape it accordingly. Allow it to rise again. Apply egg wash and bake at 160 degrees celcius for about 35-40 minutes.
  8. For the egg wash, combine all the ingredients together.

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