Easy Easter brioche
Try this alternative to hot cross buns for a delicious breakfast, or snack, served with jam.
Recipe (serves 6-8)
250g plain flour
2 rounded tbsp caster sugar
7g sachet fast-action yeast
- Tip the flour into a food processor fitted with a plastic kneading blade and add the butter. Process until the mixture looks like breadcrumbs. Alternatively, rub the butter into the flour by hand. Stir in the caster sugar, a good pinch of salt and the yeast.
- Add the eggs and mix to a soft dough, then knead in the machine or mix by hand for 2 mins. Butter a brioche mould or 2 pint loaf tin. Sprinkle a layer of flour onto a work surface and tip the dough onto it. With floured hands, knead very briefly to form a ball, then drop the dough into the tin, smooth side up. Cover with cling film and leave to rise until doubled in size, about 2 hrs in a warm place.
- Heat oven to 200C/fan 180C/gas 6. Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20-25 mins, until golden brown and the loaf sounds hollow when tapped. Tip out onto a wire rack and leave to cool.
Taken with thanks from BBC ‘good food’ website at: