Ingredients
1 tbsp active dry yeast
1 tbsp caster sugar
2 tbsp warm milk
2 eggs
1/2 tsp salt
6 tbsp butter, cut into pieces,at room temperature
1 egg yolk beaten with 2 tsp water
Method
1) butter 8 individual brioche tins or muffin tins, put the yeast and sugar in a bowl, add the milk and stir to dissolve, leave to stand for 5 minutes. then beat in the egg
2) in a food processor put the flour and salt ,with the machine running slowly add in the yeast, continue processing for 3 minutes, add the butter and pulse about 10 times
3) put the dough in a buttered bowl, cover and let to rise in a warm place for about 1 hour
4) set aside quarter of the dough, shape the remaining dough into 8 balls and put into the tins, shape the reserves dough into 8 small balls, then make a depression in the top of each large balls and set a small ball into it
5) allow the brioches to rise in a warm place for about 30 minutes
6) preheat the oven to 200°C gas 6
7) brush the brioches with the egg and water mixture, then bake for 16 minutes
Cool to a wire rack and leave to cool
