Cep Brioche

Name: Cep Brioche
Yield: Makes about 36 small brioche
Ingredients: 4 large eggs, lightly beaten; 200 g unsalted butter, softened, plus extra to brush; 15 g fresh yeast (or 7 g dried active yeast); 60 ml tepid whole milk; about 120 g cep purée; 1 large egg yolk, beaten with 1 tbsp milk, to glaze; 10 g dried ceps (or porcini); 10 g dried ceps (or porcini); 20 g caster sugar; 15 g fresh yeast (or 7 g dried active yeast); 450 g strong white bread flour, plus extra to dust; 1 heaped tsp (about 7 g) fine sea salt; cep butter, to serve, optional; coarse sea salt, to sprinkle; 1 large egg yolk, beaten with 1 tbsp milk, to glaze; 1 large egg yolk, beaten with 1 tbsp milk, to glaze

Preparation info

Makes about
36
small brioche

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

450 g strong white bread flour, plus extra to dust
1 heaped tsp (about 7 g) fine s

Method

Sift the flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook. Stir in the sugar and make a well in the centre. Dissolve the yeast in the milk in a small bowl, then add to the well along with the eggs and butter. Set the machine on low speed to combine the ingredients, mixing until the dough is soft and sticky. Increase the speed and mix until the dough comes