Brioche

Brioche are very versatile and can be enjoyed with coffee and jam for breakfast or served as rich dinner rolls. Makes 8-10 brioche.

Ingredients

½ cup	Milk, warm
3	Eggs, large
3 tsp	Active dried yeast
¼ cup	Sugar
1 tsp	Salt
3 cups	Plain flour, plus 1/4 cup if required (Main)
75 g	Butter, melted

Directions

Bread machine instructions

1. Carefully measure all the ingredients into a 750g capacity bread machine in the order specified by the manufacturer.
2. Set to the DOUGH cycle, and start.
3. Check the dough after about 3 minutes of mixing. It should be soft, but if it looks too wet and sticky add 2 tablespoons of the extra flour (repeat if necessary).
4. When the dough cycle is complete, remove the dough from the machine and transfer to a well-oiled bowl.
5. Refrigerate for at least 1 hour (or overnight), then shape and bake as follows.

To shape and bake

1. Turn out the dough on a lightly floured surface and divide into four or five pieces, then halve each to give a total of eight or 10 equal pieces.
2. Shape each piece into a ball, then with the side of your hand almost saw off a quarter of the dough. Pick up each ball by the smaller part and place in a well-oiled muffin pan or fluted brioche pan.
3. Press the smaller ball firmly on to the base so that each one looks like a small snowman.
4. Leave to rise in a warm draught-free place for about 1 hour or until the dough is approximately double in size.
5. Brush with egg glaze and bake at 180C for about 15 minutes or until golden brown on all surfaces.