Brioche

Borrowed from Alison Holst

Ingredients

  • 3 large eggs
  • 75 g butter, melted
  • 3 tsp active dried yeast
  • 1/4 C sugar
  • 1 tsp salt
  • 1/2 C warm milk
  • 3 C high grade flour
  • 1 egg
  • 1 T water
  • 1 t sugar

Method

  1. Throw it all in the bread maker and set to dough cycle.  Check after five minutes, if the dough looks a little wet, add another 2 T flour.  The dough should be soft and silky
  2. When the dough cycle has ended, remove the dough and place in an oiled bowl, cover and chill in the fridge for 1 hour or over night
  3. Shape as desired, and leave to rise until doubled in size, about an hour.  Brush with an egg glaze (1 egg, 1 T water and 1 t sugar)
  4. Bake at 200ºC on the bottom third of the oven for 20 minutes

Shaping

You can either place it on a tray or in a loaf tin

OR

divide into 8 – 10 pieces and put into muffin tins.  I like to press the balls flat, fill with 1 tsp jam and seal up, placing a small amount of dough on top, like a small snowman.