Basil Brioche

Mix the milk, liquid malt, and sugar together until the ingredients have dissolved. Mix the wheat flour, milk mixture, baker’s yeast, and eggs together in the kneading machine.

After 4–5 minutes, add the butter in two additions. Toward the end of the mixing time, add the table salt and knead the dough until a nice gluten structure is formed.

Take the frozen basil directly from the freezer, crush it with a rolling pin, and gently mix it into the dough at the end.

Proofing/dough rest: Let the dough rest for 90 minutes at room temperature. Then refrigerate at 5°C for 120 minutes.

Gently shape 1’200 g pieces into rounds, cover with plastic, and let rest for 10 minutes.

Shape the rounded dough pieces into slightly elongated forms and place them seam side down on greased baking trays. Cover with plastic.

Brush with egg halfway through the final proof. After a short final proof, let the dough pieces rest in the refrigerator at 5°C for 60–75 minutes.

Brush the dough pieces with egg again and make two lengthwise cuts.

Place in a moderate oven with the vent open. After 3 minutes, close the vent and add steam. Bake to a light golden brown with the vent closed.

Baking temperature: 195–205°C
Baking time: 8–10 minutes