How to Make:
- Combine the yeast, milk and 1 tablespoon of caster sugar in a small bowl. Set aside for 5 minutes or until frothy.
- Combine the flour, salt and remaining sugar in a large bowl and make a well in the centre. Pour yeast mixture and eggs into the well and stir until just combined. Turn on to a lightly floured surface. Knead for 5 minutes or until smooth.
- Add 1-2 pieces of butter to the dough and knead until well incorporated. Gradually continue to add butter cubes, 2-3 at a time, and knead until well incorporated. Transfer to a large bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
- Preheat oven to 200°C. Grease 8 small brioche pans. Use your fist to knock back the dough and knead for 2-3 minutes or until smooth. Divide into 8 even portions. Cut 1/4 of the dough off a portion. Roll dough into a smooth ball and place in a brioche pan. Roll reserved dough into a small ball and place on top of the dough ball. Push a bamboo skewer through the middle so they stick together. Repeat with remaining dough. Set aside in a warm, draught-free place for 30 minutes to rise.
- Brush each brioche with extra egg and sprinkle with the demarara sugar. Bake in preheated oven for 15 minutes or until golden brown and cooked through. Serve warm or at room temperature with extra butter and jam, if desired.
Time for preparing:15 min. PT15M
- 2 teaspoons (1 sachet/7g) dried yeast
- 1/4 cup (60ml) warm milk
- 1/4 cup (55g) caster sugar
- 2 cups (300g) strong plain flour
- 1/4 teaspoon salt
- 3 eggs, lightly whisked
- 125g soft butter, cut into 2cm pieces
- 1 egg, lightly whisked, extra
- 2 tablespoons demarara sugar
- Butter, extra, to serve
- Strawberry or raspberry jam, to serve