Traditional French bread with eggs and butter. These golden little breads have a soft buttery texture and rich yellow colour from the eggs. Perfect for an indulgent breakfast.
- Strong white bread flour
- 175g butter (unsalted)
- 25g white caster sugar
- 1 tsp salt
- 1 easy bake yeast sachet
- 2 egg(s) (free range) (beaten)
- 4 tbsp milk (whole) (warmed)
1Place all of the ingredients into a mixer with a dough hook attached.
2Mix to a soft dough and knead for 5 minutes.
3If mixing by hand, rub the butter into the flour.
4Stir in the sugar, salt and sprinkle on the yeast.
5Mix to a soft dough with the eggs and milk.
6Knead on a floured board for 10 minutes.
7Divide the dough into 8 pieces.
8Make individual brioche by reserving one fifth of each piece for the ball on top.
9Place each brioche into a muffin tin putting the small ball on top.
10Leave to prove until double in size. Meanwhile preheat the oven to at 190°C (170°C fan, gas mark 5)
11Bake for approximately 15-20 minutes.