Spiced brioche buns

Shaun Rankin

Snack
medium
28
1 hour 15 minutes

PT1H15M

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.

First published in 2015

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Ingredients

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Metric

Imperial

500g of plain flour
50g of sugar
1/2 tsp cinnamon
1/2 tsp ground nutmeg
2 tsp salt
6 eggs
25g of fresh yeast, or 12g dried yeast
250g of butter, diced
1 tbsp of sunflower oil

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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

6 eggs

Add the yeast and continue to mix for another 5 minutes to form a smooth dough

25g of fresh yeast, or 12g 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

First published in 2015

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