Mama's Tear & Share Brioche

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 12
• 1 (6 g) packet dried fast action yeast
• 75 ml warm milk
• 1 teaspoon sugar
• 1 ounce strong bread flour
• 2 free range eggs
• 8 ounces strong bread flour
• 1/2 teaspoon salt
• 1 tablespoon vanilla sugar
• 2 ounces unsalted butter
• 3/4 cup icing sugar
• hot water

Recipe

• 1 mix the warm milk & yeast in a bowl. leave to stand for a few minutes.
• 2 sift the 1oz of flour into the milk & yeast mix, add the 1 tsp of sugar & mix well. leave to stand in a warm place for 10 mins or until frothy (will look a little like mousse!).
• 3 while the starter is standing, sift the flour & salt into a mixing bowl. add the vanilla sugar then rub in the butter. ( rub in method - rub the butter into the flour to create 'bread crumbs' - like you do with short crust pastry)).
• 4 when the starter is frothy, whisk in the 2 eggs. when the eggs are fully incorporated, pour the mixture into mixing bowl & stir the ingredients until they come together to form a ball.
• 5 remove the ball of dough & knead on a lightly floured surface for a minute or until no longer sticky.
• 6 place the dough on a lightly floured dish or tray, cover & let rest in a warm place for around 90 minutes or until roughly doubled in size.
• 7 when doubled in size, knead the dough again for another minute - just to knock the air out a bit.
• 8 dust a work surface with flour then divide the dough into 12 equal pieces ( cut dough into quarters then cut each quarter into thirds).
• 9 lightly grease a baking tin then place the balls inside - 3 in the middle of the tin & 9 around the edges - make sure there are spaces in between.
• 10 place in a preheated oven at 230 c for around 18 minutes. start checking the brioche at 15 minutes, remove from oven when pale gold all over.
• 11 remove from tin & allow to cool.put the icing sugar in a bowl and slowly add a tiny bit of hot water at a time, until you have a thick icing that you drizzle over the brioche. slowly drizzle the icing over the brioch until it is almost covered.
• 12 tear off a piece when you want & enjoy!