Breads Recipes - Individual Brioches

Ingredients

• 15ml/1 tbsp active dried yeast

• 15ml/1 tbsp caster sugar

• 30ml/2 tbsp warm milk

• 2 eggs

• about 200g/1 3/4 cups plain flour

• 2.5ml/1/2 tsp salt

• 75g/6 tbsp butter cut into six pieces, at room temperature

• 1 egg yolk, beaten with 10ml/2 tsp water, to glaze

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Method:

1. Butter eight individual brioche or muffin tins- Put the yeast and sugar in a small bowl, add the milk and stir until dissolved. Leave to stand for 5 minutes, then beat in the eggs.

2. Put the flour and salt into a food processor, then, with the machine running, slowly pour in the yeast mixture. Scrape down the sides and process until the dough forms a ball. Add the butter and pulse to blend.

3. Transfer the dough to a buttered bowl and cover with a dish towel. Leave to rise in a warm place for 1 hour, then punch down.

4. Shape three-quarters of the dough into eight balls and put into the tins. Shape the last quarter into eight small balls, make a depression in the top of each large ball and set a small ball into it.

5. Leave to rise in a warm place for 30 minutes. Preheat the oven to 200C/400F/Gas 6.

6. Brush the brioches with the egg glaze. Bake for about 15-18 minutes, until golden brown. Transfer to a wire rack and leave to cool completely.