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Individual Brioche Breads

Individual Brioche Breads

I love brioche bread, I love French breads, sweet and soft! I recently bought a muffin tin out of Ikea, one of the tins that make tall cupcakes/muffins. I thought it would make a lovely tin to bake individual brioche breads in. And it really does. These are lovely, and look rather special too!
I use a food processor as this is really quite a wet dough, would not want to knead it by hand.

    400g strong white bread flour
    1 sachet dried yeast (7g)
    1 scant tablespoon salt
    90mls warm milk
    2 tablespoons sugar
    100g soft butter
    4 eggs

    To Glaze:
    1 egg
    2 tablespoons milk

Using a dough hook in the food processor, add all the ingredients. Mix on a low speed to combine them, then leave to knead for about 10 mins, until the dough is smooth and silky.

Empty the dough into an oiled bowl and leave to prove. Once the dough is doubled in size, knock it back.

Grease the individual muffin holes, then tear off small pieces of dough and roll into ball shapes. Fill each muffin hole, and leave to rise for another 15 mins. Mix the egg and milk together to form the glaze, and paint onto the individual mounds.

Cook in a preheated oven 200°C/gas mark 6 for 10 mins, before turning back to 180°C/gas mark 4 for 20mins.

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