Brioche
These are delicious with jam for breakfast or served with fresh fruit as a dessert. Hollow out the centre and fill with a savoury filling, like chicken and mushrooms in a cream sauce, to make an interesting dinner party dish. You need to plan ahead to make them as there is a lot of standing time between stages but they are simple to make and well worth the effort.
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Servings
12 portions
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Serves
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Ingredients
Equipment
- Sifter
- Bowls
- Grater
- Spoon
- Cling film
- Brioche tins or muffin tins
- Wire rack
Temperature converter
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 348 | 20.2 | 11.7 | 0.4 | 35.6 | 3.2 | 1.4 |
Method
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Step 1
Sift together the flour, salt, sugar and add the yeast. Rub in the butter (use a grater to break down the butter into small pieces and then rub it into the flour etc. until it resembles fine breadcrumbs).
Step 2
Combine the eggs and milk and stir into the flour to make a soft dough. Turn onto a lightly floured surface and knead until smooth and no longer sticky.
Step 3
Put the dough in a clean bowl, cover with lightly oiled cling film and leave to rise in a warm, draught free place for 1-1 ½ hours until doubled in size. Knock back the risen dough (push it with your fist to knock the air out of it).
Step 4
Grease 12 brioche tins (7cm/3in) or twelve large muffin tins. Divide the dough into 12 even pieces. Then with each piece break off 1/3, use the larger piece to make a doughnut shaped piece of dough and place in the tin, roll the remaining piece into a ball and place it in the hole of the ‘doughnut’.
Step 5
Beat the remaining egg and glaze the tops of each brioche. Cover with lightly oiled cling film and leave to rise until light and puffy- about 1½ hours Bake in a preheated oven 220°C, Gas Mark 8 for about 18-20 minutes until golden. Cool on a wire rack.
