Glazed Brioche Recipe
Ingredients
| Strong flour | 8 Ounce | |
| Salt | 1/2 Teaspoon (Leveled) | |
| Castor sugar - 1 level tablespoon | ||
| Yeast | 1/2 Ounce, dried | |
| Warm water | 1 1/2 Tablespoon | |
| Castor sugar - 1/2 level teaspoon | ||
| Eggs | 2 Small | |
| Melted butter | 2 Ounce | |
| Egg | 1 (For the Glaze) | |
| Water | 1 Tablespoon (For the Glaze) | |
| Pinch castor sugar | ||
Directions
GETTING READY
1) Preheat oven hot to 450°F, 230°C or Gas No. 8
MAKING
2) In a mixing basin sieve flour and salt.
3) Add sugar and mix.
4) In a bowl add water and dissolve yeast in it.
5) To dissolve dried yeast dissolve 1/2 level teaspoon castor sugar in lukewarm water and sprinkle yeast over it.
6) Let stand until mixture is frothy.
7) Mix lightly-mixed eggs and melted butter.
8) Knead into a soft dough.
9) Put in a clean working surface and knead into a smooth dough for about 5 minutes.
10) Shape into a ball and put the dough back into the basin.
11) Keep in a large polythene bag and set aside at room temperature for about 1/2-1 hour.
12) Grease twelve brioche tins or twelve deep bun tins.
13) Take out the risen dough and on a lightly-floured working surface and flatten firmly.
14) Separate into four equal parts and divide each of pieces into three equal parts.
15) With the palm of the hand use three-quarters of each piece to form a ball.
16) Lightly dust the palm of the hand with flour and press down dough firmly and then ease up.
17) Put the dough in a prepared tin.
18) With the thumb create a hole in the centre.
19) Put the remaining pieces as a knob in the centre brioche tins on a baking tray, cover and let rise for about 1 hour in a warm place.
20) Baste risen brioche with egg glaze made by mixing egg, water and a pinch of sugar.
21) Place in oven and bake for 10 minutes.
SERVING
22) Serve hot with butter.
1) Preheat oven hot to 450°F, 230°C or Gas No. 8
MAKING
2) In a mixing basin sieve flour and salt.
3) Add sugar and mix.
4) In a bowl add water and dissolve yeast in it.
5) To dissolve dried yeast dissolve 1/2 level teaspoon castor sugar in lukewarm water and sprinkle yeast over it.
6) Let stand until mixture is frothy.
7) Mix lightly-mixed eggs and melted butter.
8) Knead into a soft dough.
9) Put in a clean working surface and knead into a smooth dough for about 5 minutes.
10) Shape into a ball and put the dough back into the basin.
11) Keep in a large polythene bag and set aside at room temperature for about 1/2-1 hour.
12) Grease twelve brioche tins or twelve deep bun tins.
13) Take out the risen dough and on a lightly-floured working surface and flatten firmly.
14) Separate into four equal parts and divide each of pieces into three equal parts.
15) With the palm of the hand use three-quarters of each piece to form a ball.
16) Lightly dust the palm of the hand with flour and press down dough firmly and then ease up.
17) Put the dough in a prepared tin.
18) With the thumb create a hole in the centre.
19) Put the remaining pieces as a knob in the centre brioche tins on a baking tray, cover and let rise for about 1 hour in a warm place.
20) Baste risen brioche with egg glaze made by mixing egg, water and a pinch of sugar.
21) Place in oven and bake for 10 minutes.
SERVING
22) Serve hot with butter.
Chef
