This is a classic French style brioche
flavoured with cinnamon and nutmeg.
It can be baked in a 22cm by 13cm loaf tin
or a traditional brioche mould.
For a successful brioche long slow proving
gives the best result. So leaving it to prove overnight in a fridge is ideal.
The mixture is easily prepared in a food processor. But it can also be done by
hand.
Makes 1 loaf
1 tbsp caster sugar
3 tbsp hot water
1 sachet of ordinary dried yeast, not fast
action
2 eggs , beaten
220g plain flour, not strong flour
1tsp ground cinnamon
A pinch of grated nutmeg
A pinch salt
20g caster sugar
40g melted butter
1.Dissolve the sugar in the hot water in a
jug or bowl and cool for a few moments.
2.Sprinkle in the yeast. Stir and allow to
go frothy, this will take about 10 minutes.
3.Sift the flour, spices and salt together
and stir in the sugar. Place in the food processor if using one. If not use
your hands to bring all the ingredients together.
4.Beat the eggs into the yeast mixture and
add the melted butter.
5.Gradually add the egg mixture to the
flour, whilst the processor is on its lowest setting. Scrape the mixture from
down the sides and mix for 2-3 minutes, this will knead the dough. Add a little
more flour if the mixture is too sticky. if you are doing this by hand knead
for for 4-5 minutes until smooth on a lightly floured surface.
6.Place the dough in an oiled bowl and
cover. Leave in a cool place for 2-3 hours or overnight in the fridge.
7.Butter a loaf or brioche tin.
8.Knock back the dough and knead lightly for
a minute. Place the dough in the prepared tin and leave to prove in a warm
place for about 40 minutes or until it has doubled in size.
9.Preheat the oven to 200C/gas mark6. Brush
the top of the loaf with an egg and milk glaze if you like a shiny top.
10.Bake for 25-30 minutes until dark golden
brown.
11.Remove from the tin immediately and cool
on a wire rack.
12.When cool slice and serve with butter
and/ or your favourite preserve.
This can also be sliced and fried in butter.
Whilst it is frying sprinkle with a little brown sugar.
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