Brioche are awesome breakfast treats and much lower in calories than croissants . . . . . . plus the left overs make incredible bread and butter pudding !
3 1/2 cups flour
1/2 cup sugar
3 packages (8gm each) active dry yeast
2/3 cup butter
1/2 cup milk
In a large mixing bowl, combine sugar, yeast and room temperature milk. Put aside and allow the yeast to become active for roughly 10 minutes.
Into the electric mixing bowl with a paddle add the flour, eggs and the yeast mixture and mix until a sticky batter forms.
Remove into a bowl and stud with the butter and cover. Leave to rise in a warm place for 1.5-2 hours.
The batter should have doubled in size.
Kneed the dough at this point and place into the bowl again. The dough will be very soft. Place into the freezer for 10 minutes to firm up before we work it again.
Pre-heat the oven to 200c and prepare the containers you wish to bake the brioche in.
Punch dough down and turn onto a lightly floured surface. cover and let rest for 15 mintues. Cut 1/6 from the dough and set aside. divide the remaining dough into 6 equally sized balls and place into greased pans (or small greased flower pots in my case ). Divide the remaining dough into 6 smaller balls. make an indentation in each larger dough ball and place a small ball into the indentation. cover and let rise in a warm place for about an hour.
Beat remaining egg and brush over Brioche.
Bake at 200c for 15-20 minutes or until golden brown.
Serve warm with home made jam and whipped cream . . . . . plus Coffee of course 🙂