This gourmet interpretation of a classic breakfast will get the day off on a sweet note.
Ingredients
- 2 teaspoons (7g/1 sachet) dried yeast
- 1/4 cup (60ml) warm milk
- 1/4 cup (55g) caster sugar
- 2 cups (300g) strong plain flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3 eggs, lightly whisked
- 125g soft butter, cut into cubes
- 1 egg, lightly whisked, extra
- 2 tablespoons white sugar
- Butter, to serve
- Jam, to serve
Method
- Step 1Combine the yeast, milk and caster sugar in a small bowl. Set aside for 5 minutes or until frothy.
- Step 2Combine the flour, cinnamon and salt in a bowl and make a well in the centre. Pour yeast mixture and eggs into the well and use a spoon to stir until just combined. Turn onto a lightly floured surface and knead for 5 minutes or until smooth.
- Step 3Add 2-3 pieces of butter to dough mixture; knead until well incorporated. Continue to add butter cubes, 2-3 at a time; knead until well incorporated. Transfer to a bowl; cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
- Step 4Preheat oven to 200°C. Grease eight small brioche pans. Knock back the dough and knead for 2-3 minutes or until smooth. Divide into eight even portions. Roll a dough portion into a smooth ball and place in a brioche pan. Repeat with remaining dough. Set aside in a warm, draught-free place for 30 minutes to rise.
- Step 5Brush each brioche with extra egg; sprinkle with sugar. Bake for 15 minutes or until golden brown and cooked through. Serve warm or at room temperature with butter and jam, if desired.
Nutrition
1424 kj
Energy
16g
Fat Total
9g
Saturated Fat
9g
Protein
211.45mg
Sodium
12g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Notebook:
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