Easy Easter brioche
This light, easy-to-make brioche will keep for two days, and is delicious with apricot jam.
Difficulty and servings
Serves 6 - 6
Preparation and cooking times
Prep 2 hrs 15 mins - 2 hrs 15 mins
Cook 25 mins
- Tip the flour into a food processor fitted with a plastic kneading blade and add the butter. Process until the mixture looks like breadcrumbs. Stir in the caster sugar, a good pinch of salt and the yeast.
- Add the eggs and mix to a soft dough, then knead in the machine for 2 mins. Butter a brioche mould or 2 pt loaf tin. Sprinkle a layer of flour onto a work surface and tip the dough onto it. With floured hands, knead very briefly to form a ball, then drop the dough into the tin, smooth side up. Cover with cling film and leave to rise until doubled in size, about 2 hrs in a warm place.
- Heat oven to 200C/fan 180C/gas 6. Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20-25 mins, until golden brown and the loaf sounds hollow when tapped. Tip out onto a wire rack and leave to cool.
- No food processor? Simply rub the butter into the flour by hand, stir in the sugar, salt and yeast, then add the eggs and mix to a soft dough. Cover and chill for 20 mins (this makes it easier to handle), then knead on a floured surface for 5 mins. Drop into the tin and carry on as recipe.
PER SERVING
365 kcalories, protein 9g, carbohydrate 43g, fat 19 g, saturated fat 10g, fibre 1g, sugar 11g, salt 0.71 g
Recipe from Good Food magazine, April 2006.
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http://www.bbcgoodfood.com/recipes/6033/
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Ingredients
- 250g plain flour
- 100g butter
- 2 rounded tbsp caster sugar
- 7g sachet fast-action yeast
- 3 eggs
- beaten egg yolk, to glaze
- 2-3 sugar cubes, lightly crushed
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Difficulty and servings
Serves 6 - 6
Preparation and cooking times
Prep 2 hrs 15 mins - 2 hrs 15 mins
Cook 25 mins
Ingredients
- 250g plain flour
- 100g butter
- 2 rounded tbsp caster sugar
- 7g sachet fast-action yeast
- 3 eggs
- beaten egg yolk, to glaze
- 2-3 sugar cubes, lightly crushed
PER SERVING
365 kcalories, protein 9g, carbohydrate 43g, fat 19 g, saturated fat 10g, fibre 1g, sugar 11g, salt 0.71 g
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07 April 2009
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