My mother is the most economical person I know. This is her standard brioche recipe using a breadmaker. The addition of bergamot oil to the dough will change your world, honest. You can mix the dough in the late evening, set up the machine before heading to bed, and wake up to a deliciously scented viennoiserie for breakfast. No extra work to do!
Brioche à la bergamote
You need 305 ml of liquid, which you can accomplish with:
2 well beaten eggs + enough milk to top off to 300ml
The rest of the 5ml can be from 1 tsp of vanilla extract and 1 to 3 drops of bergamot oil
For richer brioche, you can play around with the ratio of eggs and milk as long as you keep it to 300ml. Feur d’oranger (orange blossom water) is a more popular scent for a brioche parfumée, about 2 tbsp should do if you’re substituting the bergamot oil.
100g softened butter, cut into cubes
1/2 cup sugar
10g dry instant yeast (about 1 packet)
In a bowl, mix the eggs, milk, vanilla and bergamot oil together. Pour the mixture in the bread machine. Add the flour, followed by the sugar – take care not to mix the dry and wet ingredients, the machine will do that for you. Cube the softened butter and scatter the pieces evenly on top of the flour. Sprinkle the instant yeast right in the middle.
It’d be best to read your breadmaker instruction first. My mother has an Oyster Breadmachine and sets it to Sweet Dough and Light Crust. The machine takes about 2.5 hrs to knead and bake the dough. If you want a deeper caramelization on the crust, you can set it to Medium.