Quick Baked Brioches
|All purpose flour||8 Ounce (Strong Plain Flour)|
|Superfine sugar||1 Tablespoon (Castor Sugar)|
|Compressed yeast||1⁄2 Ounce|
|Warm water||3 Tablespoon|
|Eggs||2 , beaten|
|Butter||4 Ounce, melted|
Sift the flour and salt into a warmed bowl.
Stir in the sugar.
Cream the yeast with the water.
Stir the yeast liquid, beaten eggs and the melted butter into the dry ingredients with a wooden spoon.
Beat until smooth and elastic in texture.
Cover with a damp cloth and leave in a warm place for 1 1/2-2 hours until doubled in size.
Divide the risen dough between 8 well-greased fluted brioche tins.
Bake in the centre of a hot oven, 425°F, Gas Mark 7 for 10 minutes until golden brown.
Cool in the tin for 20 minutes before turning onto a wire rack.