Spiced brioche buns
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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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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
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
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
3
Make a well in the middle and mix in the eggs with your hands for 5 minutes
- 6 eggs
4
Add the yeast and continue to mix for another 5 minutes to form a smooth dough
- 25g of fresh yeast, or 12g dried yeast
5
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
6
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
7
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
8
Serve warm with butter and jam, or with ham and cheese
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