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.
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
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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
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Serve warm with butter and jam, or with ham and cheese
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