125 g/4 oz butter,
melted, plus extra for greasing
beaten egg, to glaze
Method:
Butter 12 brioche moulds. Sift the flour, salt and
sugar into a bowl. Stir in the yeast, eggs and
melted butter. Beat with your fingers for 10
minutes.
Transfer the mixture to an oiled bowl,
cover and leave in a warm place for about 1 1/4. hours to double in bulk.
Knead the dough on a
lightly floured surface and divide into 12 pieces.
To make each brioche, cut off one quarter of the
dough. Shape the larger piece into a ball and set in
the mould, then make the smaller piece into a pear
shape.
Using a floured finger, make a hole in the
centre of the dough in the tin. Gently press the
pointed end of the small ball into the hole. Cover
and leave for about 45 minutes.
Glaze the brioche
with beaten egg, then bake in a preheated oven,
230°C (450°F), Gas Mark 8, for 10 minutes. Cool on a
wire rack.
Baking Recipes -
French Brioche
Recipe
