Dulce de Leche Brioche

Kylie Millar
Cook time 3 hours + proving
Servings 8


Dulce de Leche
1 tin condensed milk
(Place tin into a pot of boiling water. Ensure that water is covering top of tin. Boil for 2 hours. Leave tin to cool in water.)

7g dried yeast
70ml warm milk
10g caster sugar
6 eggs, room temperature
500g plain flour
15g salt flakes
350g butter
30g caster sugar

Egg wash:
1 egg, lightly beaten
1 tbsp milk

Dulce de Leche Brioche


Put yeast, milk and 10g sugar in a bowl and lightly whisk to combine. Set aside for 10 minutes or until liquid becomes frothy. Add in eggs. Sift flour and salt into the bowl of an electric mixer fitted with a dough hook attachment.

Pour yeast mixture into the flour and mix on a medium speed until the dough becomes smooth and elastic- about 10 minutes. In a separate bowl cream butter and remaining sugar until pale.

Add in butter, about 2 tablespoons at a time, making sure each addition is completely combined before adding more. Once all the butter has been added, continue to mix for 5 minutes or until the dough is shiny and elastic.

Place dough in a bowl and cover with plastic wrap. Prove in a warm place for 1 hour. Knock the dough back, cover with plastic wrap and refrigerate overnight.

Space brioche into balls, encasing 1 tablespoon of dulce de leche in the center of each. Brush with egg wash then bake at 190°C for 15 minutes or until golden brown.