BrahMos WORLD INDIA MADHYA PRADESH BHOPAL WTN SPECIAL Astrology GOSSIP CORNER RELIGION SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA OPINION & INTERVIEW RECIPES DRINKS BIG MEMSAAB 2017 BUDGET 2017 FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES Mahakal Ke Darshan
WTN HINDI ABOUT US PRIVACY POLICY SITEMAP CONTACT US
logo
Breaking News

Brioches

Saturday - January 5, 2019 11:06 am , Category : RECIPES

Ingredient:
275 g (9 oz) strong white flour, plus extra for dusting
30 g (1 oz) caster sugar
60 g (2 oz) butter
1×7 g sachet fast-action dried yeast
2 eggs, beaten
About 3 tbsp lukewarm milk
Sunflower oil, for greasing
Beaten egg, for glazing
12 Individual Brioche Moulds

Method:
Sift the flour and sugar into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs, and then stir in the yeast. Make a well in the middle, and then pour in the eggs and enough milk to mix to a soft dough.

Knead the dough on a lightly floured surface until smooth and elastic. Shape into a round and place in a lightly oiled large bowl. Cover with oiled cling film and leave to rise in a warm place for 1-1 ½ hour or until doubled in size.

Turn out the dough on to lightly floured surface and knock back with your fists. Knead the dough for 2-3 minutes until smooth.
Lightly oil the brioche moulds. Shape the brioches.

Cover loosely with oiled cling film and leave to rise in a warm place for 20 minutes or until doubled in size.

Brush the brioches with a little beaten egg and bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 10-12 minutes until golden brown. Tap the bases to see if the brioches are cooked through: they should sound hollow. Leave to cool on a wire rack.

RELATED NEWS

Mint Raita

Mint Raita...

March 19th, 2019
Stuffed Cucumber

Stuffed Cucumber...

March 19th, 2019