Individual Brioches

Name: Individual Brioches
Ingredients: 2–3 oz / 60–85 g butter, melted beaten egg and water, to glaze; 2–3 oz / 60–85 g butter, melted beaten egg and water, to glaze; 2 eggs, lightly beaten; ½ tsp salt; 2–3 oz / 60–85 g butter, melted beaten egg and water, to glaze; 2–3 oz / 60–85 g butter, melted beaten egg and water, to glaze; ½ tsp fast-action dried yeast; 8 oz / 230 g strong white flour

Preparation info

Makes
8–10

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

8 oz / 230 g strong white flour
½ tsp fast-action dried yeast

Bread
Vegetarian

Method

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 polythe