Brioche Recipe |
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You will need..... 8 oz. plain flour 1/2 teaspoon salt 1/2 oz. sugar 2 eggs 2 oz. butter Preparation Time beaten egg for glazing 20-25 minutes For the yeast liquid: 2 level teaspoons dried yeast Cooking Time 1/2 teaspoon sugar 10 minutes 1 1/2 tablespoons warm water (110ºF)
Oven setting
400ºF; Gas Mark 8
Prepare the
yeast liquid (see method, recipe White Bread). Melt the butter and
allow to cool; beat eggs. Add yeast liquid, eggs and butter to flour,
salt and sugar. Work to a soft dough. Turn out on to a lightly floured
table and knead well for 5 minutes. Place dough in lightly greased
polythene bag and allow to rise in a cool place for 2-3 hours or in a
refrigerator for up to 12 hours. A cool rising makes the dough easier
to shape. Grease 12
3-inch brioche or deep bun tins. Turn out risen dough on to a lightly
floured table and divide into quarters and each quarter into three.
With each piece use 3/4 to form a ball, place in tin and firmly press a
hole in centre. Form remaining quarter into a knob and place in centre.
Place tins on a baking sheet inside a greased polythene bag and rise in
a warm place, about 1 hour, until light and puffy. Remove polythene
bag. Brush risen
brioches with beaten egg or milk and water. Bake in a very hot oven for
about 10 minutes. Serve warm.
Quick Tip
For
something different, scoop out centers of brioches, and fill with
finely chopped fruit mixed with cream, fruit puree or a mousse mixture.
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