Other Ingredients 200g/8oz strong white flour large pinch of salt 1 tbsp caster sugar 50g/2oz butter 2 eggs, beaten
Method
1. Stir yeast into the milk. If using dried yeast leave it to stand for 5 minutes. 2. Mix in the flour and sugar and leave in a warm place until frothy - about 20 minutes. 3. Sift together the flour, salt and sugar. 4. Rub in the butter. 5. Beat the eggs into the frothy batter. 6. Stir in the flour mixture and work to a soft dough. Turn onto a lightly floured surface and knead until smooth and no longer sticky. 7. Cover the dough and leave to rise until doubled in size - about 1-1½ hours. 8. Knock back the risen dough. 9. Grease twelve brioche tins 7cm/3in in diameter or twelve deep bun tins. 10. Divide the dough into twelve equal pieces. With each piece cut off a quarter and form the largest part into a ball and place in tin. Firmly press a hole in the centre of the ball and place remaining small piece of dough as a knob in this. Glaze with beaten egg. 11. Cover and leave to prove until light and puffy - about 30-40 minutes. 12. Bake in a very hot oven 230C/450F/Gas 8 until golden brown - about 18-20 minutes. Cool on a wire rack.
Show me more 
