Brioche for breakfast

This was like my first attempt at doing some homemade bread. Brioches are very popular in France and they're perfect for breakfast. I like to spread butter or apricot jam on a slice, it's also good with some Nutella. :-)

The original recipe (BBC Books, 101 Teatime Treats) calls for crushed up sugar cubes to decorate the top of this brioche but I used brown sugar to sweeten it up a bit more.

Hope you like it!

Click aquí para la receta en español!

Easter Brioche

Ingredients

250g wheat flour.

100g butter (cut in small chunks).

2 rounded tbsp sugar.

7g sachet fast-action yeast.

a pinch of salt.

3 eggs.

beaten egg yolk, to glaze.

2-3 sugar cubes, lightly crushed.

Directions

Put flour into the bowl of your food processor fitted with a kneading blade. Add in the butter and process until the mixture looks like breadcrumbs. Stir in the sugar, a good pinch of salt and the yeast.

Add the eggs and mix well for 2 minutes approx. Butter a brioche mould or a 900g  poundcake mould.

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 hours in a warm place.

Heat oven to 200ºC. Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20-25 mins, until golden brown.

Optional: you can dust your brioche with confectioners' sugar to finish.