Method
Step 1:
Place all of the ingredients into a mixer with a dough hook attached.
Step 2:
Mix to a soft dough and knead for 5 minutes.
Step 3:
If mixing by hand, rub the butter into the flour.
Step 4:
Stir in the sugar, salt and sprinkle on the yeast.
Step 5:
Mix to a soft dough with the eggs and milk.
Step 6:
Knead on a floured board for 10 minutes.
Step 7:
Divide the dough into 8 pieces.
Step 8:
Make individual brioche by reserving one fifth of each piece for the ball on top.
Step 9:
Place each brioche into a muffin tin putting the small ball on top.
Step 10:
Leave to prove until double in size. Meanwhile preheat the oven to at 190°C (170°C fan, gas mark 5)
Step 11:
Bake for approximately 15-20 minutes.
Ingredients
- 350g Allinson's Strong white bread flour
- 175g Butter (unsalted)
- 25g Silver Spoon White caster sugar
- 1 tsp Salt
- 1 Easy bake yeast sachet
- 2 Egg(s) (free range) (beaten)
- 4 tbsp Milk (whole) (warmed)
- 350g Allinson's Strong white bread flour
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Ingredients
- 350g Allinson's Strong white bread flour
- 175g Butter (unsalted)
- 25g Silver Spoon White caster sugar
- 1 tsp Salt
- 1 Easy bake yeast sachet
- 2 Egg(s) (free range) (beaten)
- 4 tbsp Milk (whole) (warmed)
- 350g Allinson's Strong white bread flour