The sun has finally come out and I can finally fell the beginning of summer coming on! Whilst in France I had brioche nearly every morning and it was so delicious. I like the fact that it’s sweeter than a bread but nearly the same texture as a croissant.
These are the perfect little buns for breakfast. Toast them to warm them pack up then add butter and jam.
I thought that these brioche were going to have quite a thick texture, however the they are light but still fill you up.
I would use an electronic mixer to get the mixture smooth
Be warned, it is very sticky and will get all over your finger. Don’t be afraid to use flour on the work surface to make it more manageable.
I would also say to hand knead the dough after it has spent the night in the fridge.
If the brioche starts to burn on top make sure you cover it with tin foil and put pack into the oven
Ingredients:375g strong white flour 50g caster sugar 7g fast acting yeast 2tsp yeast 100ml milk 4 eggs 175g unsalted butter Olive Oil Recipe (adapted from BBC Good Food)… makes 7 brioche balls
Take the unsalted butter out of the fridge to soften. Sift the flour, caster sugar, yeast and salt into a bowl. Then add the milk and 3 of the eggs. Using an electronic mixer, whisk until everything is smooth. Add the softened butter into the bowl then whisk again. In a separate bowl, oil around the sides then put the whisked mixture into this bowl. Cover with cling film or kitchen roll and leave in the fridge overnight.
In the morning take out the mixture and flour the table. Tip the brioche onto the table and knead for 2-3 minutes. Break the mixture into little balls and place around a circular tin. Again, cover the tin with cling film or kitchen roll and leave in a cool place for 3 hours and the brioche balls have doubled in size. When they have, use the remaining egg to brush over the top of the brioche so it gets a lovely brown hard crust. Put in the oven for around 1/2 hour or until the top is a gorgeous brown colour.
You could put dried fruits like apricots or cranberries in the centre of the balls. Or, if you’re feeling naughty, try milk chocolate.