Preparation time: 30 minutes using the mixer, 45 minutes by hand
Resting time: 2h minutes minimum
Baking time: 20 minutes
240g plain strong flour
25g caster sugar
2 tsp dried instant yeast
70ml warm milk
2 eggs + 1 egg yolk
125g soft butter (but not melted), cubed
1 tbsp herbes de provence, plus 1 tbsp for scaterring
30g comte, or a strong hard cheese such, coarsely grated
50g jambon de bayonne or saucisson, sliced into thin matchsticks
1 egg beaten with 2 tbsp milk
Place the flour, salt, sugar and yeast in the bowl of a mixer fitted with a dough hook. Start on a slow speed to mix the sugar and salt through the flour. Add the milk, eggs and yeast and mix on a slow speed for a couple of minutes, then switch on to a medium speed for another 5 minutes. The dough will become soft, smooth and elastic.
Add the cubes of softened butter bit by bit and continue to mix until the butter is thoroughly incorporated (roughly another 5 minutes). Scrape the bowl down periodically with a spatula to insure all the butter is well incorporated. Add the herbs, grated cheese and jambon and mix for 1 minute to incorporate.
Tip the dough into a greased bowl, set the oven to prove function for 1 hour. Special Applications > Prove Dough or Oven Functions > Combination mode - Fan Plus (Temperature 30c Moisture 100%). Place the bowl into the oven.
After one hour, dust the work surface and your hands lightly with some flour. Tip out the dough and knead for a minute before shaping it into a sausage shape. Cut into 14 pieces, shape each piece into little rolls, and brush with eggwash. Place on a lined baking tray 35cm x 25cm and place equidistant apart. Set the oven to prove function for a further 30 minutes.
Remove from the oven then preheat the oven to 180°c intensive bake. Activate the manual burst of steam function. Brush the brioche with egg wash and sprinkle with extra herbes de provence. Bake in the oven for 20 minutes or until golden.
Place on a wire rack to cool.
Functions: Proving & Steaming
The proving temperature is ideal, so you’ll no longer be running around the house searching for a warm nook to place your dough.
The moisture level also stops the dough drying out during proving.
The steam bursts is ideal for bread making. Usually you might use a spritz of water spray (and risk losing heat when opening the door to do so). With the bursts of steam in the Miele oven. Steaming in the early stages of the bread baking keeps the crust soft for the period while the bread it still puffing up, allowing the bread to freely puff up.
Steam also settles on the surface of the bread, dissolves sugars in the dough and allows the top to caramelize better.