Thursday, 3 March 2011

Brioche

Every Monday morning I have morning tea with some of the mothers from 4 year old kinder, and even though our children are now at school we are continuing the tradition. We meet at Laurent a beautiful french bakery and often are to be found having Brioche of some kind whether it be plain, sugar dusted or glazed. Nothing beats a great Brioche! So I decided that actually making Brioche couldn't be that hard and I was right! Here is my fool proof recipe, and you can even make it in the bread machine, gotta love that! The girls just love them!

Ingredients

1/4 cup milk
3 tbsp water
1/3 cup butter, melted
2 egg yolks, beaten
2 cups bread flour
1/3 cup sugar
1/2 tsp salt
3 tsp yeast
1 extra egg, beaten, for glazing

Method
  • Put ingredients into bread pan as listed above
  • Run bread machine on dough cycle
  • Preheat oven to 160 degrees
  • Grease a 12 cup muffin tin
  • Divide the dough into 16 balls of equal size
  • Remove 4 of the balls and divide each into 3 smaller balls
  • Place one of the 12 balls into each muffin cup, create a hollow using your finder on the top and place a smaller ball in the indentation.
  • Refrigerate for 2 hours
  • Remove from fridge and place in a warm location and allow to rise for 40 minutes or until double in size
  • Lightly brush with the beaten egg
  • Bake for 25 minutes or until golden.
  • Serve warm or cold.

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