Brioche
Ingredients
Scale
- 1 tbsp plus 1tsp sugar
- 3 tbsp hand hot water
- 2 tsp dried yeast
- 200g plain flour
- 1/2 tsp salt
- 2 eggs, beaten
- 50g butter, melted and cooled
Egg Glaze
- 1 egg
- 1 tbsp water
- pinch of sugar
Instructions
- Dissolve 1/2 tsp of sugar in the water. Sprinkle over the yeast and whisk it in with a fork. Leave in a warm place for 10-15 minutes or until the mixture is frothy.
- Sift the flour and salt into a bowl. Mix in the rest of the sugar, the yeast mixture, the eggs and butter.
- Mix by hand until the mixture leaves the side of the bowl.
- Knead on a lightly floured board for 5 minutes.
- Put the dough in a warm place and leave to rise for about 1.5 hours or until it has doubled in size and springs back when lightly pressed.
- Preheat your oven to 230C.
- Divide the dough into 12 portions. Break off a small bit of each portion and roll into 12 small balls.
- Roll the remainder of the portions into 12 larger balls.
- Poke a hole in each of the larger balls with your finger and place the small ball inside. Close the hole by pressing the dough together.
- Place the balls in your baking tin and leave to rise for about an hour or until light and puffy.
- Mix the ingredients for the egg glaze together and brush over the brioches.
- Place in your preheated oven for 10 minutes.