I focus a lot of energy on this oven, not wanting to let it get the better of me. I like to cook, but some days taming the beast are easier than others. This weekend I had a shocking craving for brioche & not being flush with French Boulangerie's up here in the Hills, I thought I'd get in the zone & have a go myself. Here's the results, as best as I could do with the Linda Blair of ovens. I really like this easy recipe, so thought I'd pass it on. Even though they wouldn't have won any prizes in the looks Dept., as I didn't have the requisite fluted brioche tins, they tasted sensational.
2 teaspoons (1 sachet/7g.) dried yeast
¼ cup (60ml.) warm milk
¼ cup (55g.) caster sugar
2 cups (300g.) strong plain flour
¼ teaspoon salt
3 eggs, lightly whisked
125g. soft butter, cut into 2cm pieces
1 extra egg, lightly whisked
2 tablespoons demarera sugar
butter, extra to serve
strawberry or raspberry jam, to serve
You can use this recipe to make one large brioche also. Follow the same steps but cook in hot oven for 10 minutes, then reduce temperature to 180°C and bake for a further 20-25 minutes or until golden brown and cooked through.
1. Combine the yeast, milk and 1 tbs of caster sugar in a small bowl. Set aside for 5 minutes or until frothy.
My finished product - apologies for the deadful images, a Food Stylist/Photographer I'm not!
Images: 1,7,8 Millie Images: 2,3,4,5,6 + recipe: Notebook