Ingredient:
275 g (9 oz) strong white flour, plus extra for dusting
30 g (1 oz) caster sugar
60 g (2 oz) butter
1×7 g sachet fast-action dried yeast
2 eggs, beaten
About 3 tbsp lukewarm milk
Sunflower oil, for greasing
Beaten egg, for glazing
12 Individual Brioche Moulds
Method:
Sift the flour and sugar into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs, and then stir in the yeast. Make a well in the middle, and then pour in the eggs and enough milk to mix to a soft dough.
Knead the dough on a lightly floured surface until smooth and elastic. Shape into a round and place in a lightly oiled large bowl. Cover with oiled cling film and leave to rise in a warm place for 1-1 ½ hour or until doubled in size.
Turn out the dough on to lightly floured surface and knock back with your fists. Knead the dough for 2-3 minutes until smooth.
Lightly oil the brioche moulds. Shape the brioches.
Cover loosely with oiled cling film and leave to rise in a warm place for 20 minutes or until doubled in size.
Brush the brioches with a little beaten egg and bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 10-12 minutes until golden brown. Tap the bases to see if the brioches are cooked through: they should sound hollow. Leave to cool on a wire rack.
275 g (9 oz) strong white flour, plus extra for dusting
30 g (1 oz) caster sugar
60 g (2 oz) butter
1×7 g sachet fast-action dried yeast
2 eggs, beaten
About 3 tbsp lukewarm milk
Sunflower oil, for greasing
Beaten egg, for glazing
12 Individual Brioche Moulds
Method:
Sift the flour and sugar into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs, and then stir in the yeast. Make a well in the middle, and then pour in the eggs and enough milk to mix to a soft dough.
Knead the dough on a lightly floured surface until smooth and elastic. Shape into a round and place in a lightly oiled large bowl. Cover with oiled cling film and leave to rise in a warm place for 1-1 ½ hour or until doubled in size.
Turn out the dough on to lightly floured surface and knock back with your fists. Knead the dough for 2-3 minutes until smooth.
Lightly oil the brioche moulds. Shape the brioches.
Cover loosely with oiled cling film and leave to rise in a warm place for 20 minutes or until doubled in size.
Brush the brioches with a little beaten egg and bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 10-12 minutes until golden brown. Tap the bases to see if the brioches are cooked through: they should sound hollow. Leave to cool on a wire rack.
