Brioche

1. 1

   ["Combine 1/2 cup flour with crumbled yeast.", "Mix to a soft dough with the warm water, lightly knead in a bowl and make a shallow cross on the top with a sharp knife.", "Leave mixture in a warm place in a bowl to prove, until mixture doubles in size.", "Sift remaining flour into a basin with the salt and the sugar.", "Make a dough with the eggs and knead on a flour board until it is soft and pliable.", "Knead the butter and flour mixture into the yeast dough and transfer to an oiled bowl.", "Cover and set aside in a warm place to prove, until it has doubled in size.", "Knead lightly and break off small pieces and fill greased brioche or muffin tins.", "Press a hole in the top of each piece of dough and insert another smaller piece so that it resembles a ""hat"".", "Allow to rise again, then brush with the egg or milk and bake at 230C for 20 minutes.", "approximately.", "Serve hot."]

* Per serving · 4 servings · Values may vary.

No additional tips available.