This mini brioche recipe is a great way to introduce children to bread making - a vital skill for young foodies to learn. Use any leftover, stale brioche to make a bread and butter pudding with a difference.
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Preheat the oven to 180°C/gas mark 4
Combine the flour, sugar, cinnamon, nutmeg and salt in a large mixing bowl - you can double the sugar for a sweeter result
500g of plain flour
50g of sugar
1/2 tsp cinnamon
1/2 tsp ground nutmeg
2 tsp salt
Make a well in the middle and mix in the eggs with your hands for 5 minutes
Add the yeast and continue to mix for another 5 minutes to form a smooth dough
25g of dried yeast
Switch to a wooden spoon and gradually add the cubes of butter, keep mixing until all of the butter is incorporated and the dough is shiny and elastic
250g of butter, diced
Rub a little oil into each mould of a muffin tray, or line each with a square of parchment paper. Place 40g of dough into each mould and leave in a warm place for 25 minutes to prove and double in size
Bake in the oven for 8 minutes, until golden brown and puffy, returning to the oven for an extra 3-4 minutes if not ready
Serve warm with butter and jam, or with ham and cheese
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