Stir one teaspoon of caster sugar
into the luke warm water and sprinkle on the dried yeast. Leave in a
warm position (room temperature) until frothy.
Sift the flour and salt into a mixing
bowl. Add the remaining caster sugar and mix well.
Then add into the centre of the flour
the yeast mixture, 40 ml of the warm milk, the beaten egg and the
melted butter.
Mix the dough using a wooden spoon to
start with. Then mix by hand when less sticky. Add some more milk if
required.
Knead the dough until smooth and
elastic for about eight minutes.
Wrap dough in cling wrap or place in
a plastic bag and put back in bowl. Leave in a warm place for about
one hour or until double in size. Then knead dough again back to its
original size.
Divide mixture into twelve round
portions and arrange on a greased baking sheet (allow spaces in
between for increase in size), and make a deep cross with a sharp
knife in each dough ball. Cover with a greased plastic sheet or cling
wrap.
Allow to rise once more in a warm
place for about half an hour. Meanwhile, heat oven to 220 degrees
centigrade.
Crosses optional. Make a flour and
water paste using 110 grams of flour and 3 tablespoons of water. Roll
out thinly and divide into strips. Wet on one side and stick onto
buns.
Bake the buns for about fifteen
minutes or until golden brown. While the buns are being baked, melt
the glaze sugar in the water over low heat. When buns are ready,
remove from oven and brush with the glaze sugar and water.
Alternative Recipe for Brioches
à la Fleur d'Oranger:
Ingredients:
200 grams white bread flour
3 tablespoons milk
5 grams bakers yeast
(1/2 tablespoon)
35 grams caster sugar
1/2 teaspoon salt
2 tablespoons eau de fleur d'oranger
1 tablespoon rum
30 grams butter
1 egg
1 egg yolk
cane sugar for sprinkling on brioches
Method:
Melt the butter and allow to soften. In a
mixing bowl, sift in the bread flour and the salt. Warm the milk and
dissolve in it the bakers yeast. Gradually add to the bread flour
and blend in using a spatula.
Add the caster
sugar, eau de fleur d'oranger, rum, butter and the whole egg. Mix well for at least 7-10 minutes
trapping any air pockets inside, similar to the preparation of puff
pastry. If necessary, add some more flour to obtain a smooth and
elastic dough.
Form the dough into a ball and cover with
plastic wrap. Place in a warm location (20-25°C)
for 30 minutes. The dough will rise and should be recover its shape
when touched with a finger.
Separate the dough
into four portions, without breaking the dough in more than four
pieces so that any trapped air is retained. Carefully, form four
dough balls so that the dough does not collapse. Place the dough
balls on a large flat oven plate, lined with baking paper in a warm
place for three hours and allow to double in size.
Meanwhile heat up the oven to 180°C.
Just before placing the brioches on the oven plate in the oven at a
mid height location, brush with the beaten egg yolk using a brush.
Sprinkle with normal cane sugar and allow to cook for 35 minutes or
until cooked to your preference.
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