Brioches Recipe
Ingredients
| Water | 3 Tablespoon | |
| Dried yeast | 1/2 Ounce | |
| 1/2 teaspoon castor sugar | ||
| Plain flour | 8 Ounce | |
| Salt | 1/2 Teaspoon | |
| 1/2 oz. castor sugar | ||
| Eggs | 2 , beaten | |
| Butter | 2 Ounce, cooled | |
| Egg | 1 (Egg glaze:) | |
| Cold water | 1 Tablespoon (Egg glaze:) | |
| Pinch of sugar, all blended together | ||
Directions
Grease twelve 3 inch brioche tins well, or use deep fluted patty (muffin) tins.
Heat the water until lukewarm and pour into a small bowl.
Whisk in the yeast and 1/2 teaspoon castor (superfine) sugar.
Leave in a warm place for about 10 minutes, until the yeast has dissolved and froth appears.
Sift the flour and salt into a bowl.
Mix in the remaining sugar.
Stir in the yeast mixture, eggs and butter.
Beat by hand until the mixture leaves the sides of the bowl.
Knead on a lightly floured board for 5 minutes.
Place the dough in a slightly oiled polythene bag and leave to rise at room temperature until it has doubled in size and springs back when lightly pressed with a finger this takes about 1 1/2 hours.
Knead well on a lightly floured board for about 5 minutes.
Divide the dough in 4 equal pieces, then each piece in 3.
With each piece, use about 3/4 to form a ball.
Place the balls of dough in tins and firmly press a hole in the centre.
Place the remaining small piece of dough in the hole.
Place the tins on a baking tray.
Cover with a large, oiled polythene bag.
Leave to rise in a warm place until light and puffy, about 1 hour.
Brush lightly with egg glaze.
Bake at 450°F, Gas Mark 8 for about 10 minutes.
Serve warm.
Heat the water until lukewarm and pour into a small bowl.
Whisk in the yeast and 1/2 teaspoon castor (superfine) sugar.
Leave in a warm place for about 10 minutes, until the yeast has dissolved and froth appears.
Sift the flour and salt into a bowl.
Mix in the remaining sugar.
Stir in the yeast mixture, eggs and butter.
Beat by hand until the mixture leaves the sides of the bowl.
Knead on a lightly floured board for 5 minutes.
Place the dough in a slightly oiled polythene bag and leave to rise at room temperature until it has doubled in size and springs back when lightly pressed with a finger this takes about 1 1/2 hours.
Knead well on a lightly floured board for about 5 minutes.
Divide the dough in 4 equal pieces, then each piece in 3.
With each piece, use about 3/4 to form a ball.
Place the balls of dough in tins and firmly press a hole in the centre.
Place the remaining small piece of dough in the hole.
Place the tins on a baking tray.
Cover with a large, oiled polythene bag.
Leave to rise in a warm place until light and puffy, about 1 hour.
Brush lightly with egg glaze.
Bake at 450°F, Gas Mark 8 for about 10 minutes.
Serve warm.
Chef
