Easy Easter brioche
- Mary Cadogan
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Serves 6 - 6
Easy
Prep: 2 hrs and 15 mins - 2 hrs and 15 mins
Cook: 25 mins
A star rating of 3.5 out of 5.14 ratingsRate
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This light, easy-to-make brioche will keep for two days, and is delicious with apricot jam.
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
250g plain flour
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100g butter
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2 rounded tbsp caster sugar
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7g sachet fast-action yeast
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3 eggs
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beaten egg
yolk, to glaze
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2-3 sugar
cubes, lightly crushed
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Nutrition: per serving
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kcal365
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fat19g
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saturates10g
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carbs43g
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sugars11g
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fibre1g
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protein9g
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salt0.71g
low
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Method
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step 1
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.
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step 2
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.
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step 3
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.
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step 4
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.
Recipe from Good Food magazine, April 2006
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A star rating of 3.5 out of 5.14 ratings
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