Sift the dry ingredients together into a bowl, and then mix in the eggs and melted butter. On a floured surface, knead for about 5 minutes until the dough is smooth and elastic. Brush 8–10 brioche tins with melted butter, and in each one place a ball of dough, with a smaller ball pushed into the top. Brush with egg wash and cover with a damp cloth, or place the tins on a tray in a large polythene bag. Leave them to rise in a moderately warm place for about 40 minutes. Glaze again, and then bake in a preheated oven at 230°C / 450°F / Mark 8 for about 15 minutes. Serve warm, cut open and lightly buttered. Or scramble some eggs and stir in
© 1995 Frances Bissell. All rights reserved.