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.
The folder name
Please choose a different name.
Please enter a name for the new folder.
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
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.