Quick Baked Brioches Recipe
Brioches was my family cook's signature dish, now that he's gone I have taken up the task of preparing it for the family. The French Brioches is a delight to serve and enjoy. In case you try out this Brioches, make it a point to get back with your feedback and comments .
Ingredients
8 oz. strong plain (all-purpose) flour
1/2 teaspoon salt
1 tablespoon castor (superfine) sugar
1/2 oz. fresh (compressed) yeast
3 tablespoons warm water
2 eggs, beaten
4 oz. butter, melted
Directions
Sift the flour and salt into a warmed bowl.
Stir in the sugar.
Cream the yeast with the water.
Stir the yeast liquid, beaten eggs and the melted butter into the dry ingredients with a wooden spoon.
Beat until smooth and elastic in texture.
Cover with a damp cloth and leave in a warm place for 1 1/2-2 hours until doubled in size.
Divide the risen dough between 8 well-greased fluted brioche tins.
Bake in the centre of a hot oven, 425°F, Gas Mark 7 for 10 minutes until golden brown.
Cool in the tin for 20 minutes before turning onto a wire rack.
Stir in the sugar.
Cream the yeast with the water.
Stir the yeast liquid, beaten eggs and the melted butter into the dry ingredients with a wooden spoon.
Beat until smooth and elastic in texture.
Cover with a damp cloth and leave in a warm place for 1 1/2-2 hours until doubled in size.
Divide the risen dough between 8 well-greased fluted brioche tins.
Bake in the centre of a hot oven, 425°F, Gas Mark 7 for 10 minutes until golden brown.
Cool in the tin for 20 minutes before turning onto a wire rack.
