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Recipe by SANDEEA

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1. Warm milk, and dilute the yeast in part of it. Add a tbsp of strong flour, and leave this dough until it has duplicated its volume
2. Put this ferment and the rest of the ingredients excepting the butter in a food processor, and work until the dough is smooth and shiny (around 10 minutes at medium speed). Add the creamed butter and work the dough until it is elastic and comes away from the sides of the bowl. If you don't have a food processor the dough can also be worked manually.
3. Cover with a cloth and leave to rise in a warm place (no more tha 37º C) until it has doubled its volume (it takes about 1 hour)
4. Flatten the douhg lightly, fill the mould and leave it until it has doubled in volume once again (about 1 hour)
5. Preheat oven and bake at 170 º for around 50 minutes. Leave to cool, cut off any excess dough overhanging the mould, and turn out the brioche. To decorate on this occasion, I have used Maltesers and powdered sugar

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• Millie Noakes

  17 August 2009

  Millie Noakes rated and commented on this recipe

  

  I tried it but unfortunatley it wasn't such a big hit... only got rid of a slice!

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Ingredients

• 600 gr strong flour
• 300 gr creamed butter
• 150 gr sugar
• 5 eggs
• 70 ml milk
• 2 sachets fast-acting yeast
• 5 gr salt
• 1 pumpkin mould

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Difficulty and servings

Serves 12

Preparation and cooking times

plus 2 hours to rise

Ingredients

• 600 gr strong flour
• 300 gr creamed butter
• 150 gr sugar
• 5 eggs
• 70 ml milk
• 2 sachets fast-acting yeast
• 5 gr salt
• 1 pumpkin mould

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