Brioche
 | BRIOCHE
3 eggs
2 egg yolks
½ teaspoon salt
1 teaspoon sugar
¼ cup white sugar
115g soft butter
¼ cup warm water
3¼ cups plain flour
beaten egg for glazing
1 teaspoon dried yeast
Dissolve 1 teaspoon sugar in warm water, sprinkle yeast on top, leave to froth. Beat 3 eggs and yolks, add yeast, then the softened butter.
Mix salt, flour and remaining sugar, add to egg mix, transfer to a floured bench and knead 5 minutes to make a soft dough. Place in a floured bowl, cover with a light cloth and let rise in a warmish place.
Punch down then roll most of the dough into a ball, make a firm dent in the centre, roll the remaining dough into a small ball and set firmly in the dent. Transfer to an oiled, 18cm round baking dish, put the tray inside a plastic bag and leave to rise. Brush top with beaten egg, bake in hot oven about 15 minutes or till risen and golden. Eat hot or cold.
| The instructions given are to form a Brioche loaf. Brioche buns are made by forming 2 different sized balls. One set are about the size of a tennis ball, the other set are about the size of a large marble.One should set the larger balls in muffin tins, make a dent in the centre and place the small ball into the dent. Brush tops with beaten egg yolk, bake in hot oven till risen and golden. Eat hot or cold.  |
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