These are delicious with jam for breakfast or served with fresh fruit as a dessert. Hollow out the centre and fill with a savoury filling, like chicken and mushrooms in a cream sauce, to make an interesting dinner party dish. You need to plan ahead to make them as there is a lot of standing time between stages but they are simple to make and well worth the effort.
|Values shown are approximate.
Sift together the flour, salt, sugar and add the yeast. Rub in the butter (use a grater to break down the butter into small pieces and then rub it into the flour etc until it resembles fine breadcrumbs).
Combine the eggs and milk and stir into the flour to make a soft dough. Turn onto a lightly floured surface and knead until smooth and no longer sticky.
Put the dough in a clean bowl, cover with lightly oiled cling film and leave to rise in a warm, draught free place for 1-1 ½ hours until doubled in size. Knock back the risen dough (push it with your fist to knock the air out of it).
Grease 12 brioche tins (7cm/3in) or twelve large muffin tins. Divide the dough into 12 even pieces. Then with each piece break off 1/3, use the larger piece to make a doughnut shaped piece of dough and place in the tin, roll the remaining piece into a ball and place it in the hole of the ‘doughnut’.
Beat the remaining egg and glaze the tops of each brioche. Cover with lightly oiled cling film and leave to rise until light and puffy- about 1½ hours Bake in a preheated oven 220c, Gas Mark 8 for about 18-20 minutes until golden. Cool on a wire rack.
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