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Mamas Tear & Share Brioche

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Ingredients

Adjust Servings:
1 (6 g) packet dried fast action yeast
75 ml warm milk
1 teaspoon sugar
1 ounce strong white bread flour
2 free range eggs
8 ounces strong white bread flour
1/2 teaspoon salt
1 tablespoon vanilla sugar
2 ounces unsalted butter
3/4 cup icing sugar

Nutritional information

160
Calories
46 g
Calories From Fat
5.1 g
Total Fat
2.9 g
Saturated Fat
46.3 mg
Cholesterol
112.8 mg
Sodium
24.7 g
Carbs
0.7 g
Dietary Fiber
7.8 g
Sugars
3.7 g
Protein
49g
Serving Size

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Mamas Tear & Share Brioche

Features:
    Cuisine:

    Delicious!
    A lovely moist bread with a sweet topping. I made this for breakfast and it was great with coffee!

    I followed the recipe exactly and it was so easy. Will be making this again for sure.

    • 48 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Mama’s Tear & Share Brioche, This is our family recipe for brioche I make it in a cake tin so we can tear of individual pieces have a look at the photos to see what I mean 😉 This recipe is very easy to make & only has a few ingredients! If you don’t have any vanilla sugar, put 1 or 2 vanilla pods in an airtight container with a bag of granulated sugar I also have a Chocolate Tear & Share Brioche recipe , Delicious! A lovely moist bread with a sweet topping I made this for breakfast and it was great with coffee! I followed the recipe exactly and it was so easy Will be making this again for sure


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    Steps

    1
    Done

    Mix the Warm Milk & Yeast in a Bowl. Leave to Stand For a Few Minutes.

    2
    Done

    Sift the 1oz of Flour Into the Milk & Yeast Mix, Add the 1 Tsp of Sugar & Mix Well. Leave to Stand in a Warm Place For 10 Mins or Until Frothy (will Look a Little Like Mousse!).

    3
    Done

    While the Starter Is Standing, Sift the Flour & Salt Into a Mixing Bowl. Add the Vanilla Sugar Then Rub in the Butter. ( Rub in Method - Rub the Butter Into the Flour to Create 'bread Crumbs' - Like You Do With Short Crust Pastry)).

    4
    Done

    When the Starter Is Frothy, Whisk in the 2 Eggs. When the Eggs Are Fully Incorporated, Pour the Mixture Into Mixing Bowl & Stir the Ingredients Until They Come Together to Form a Ball.

    5
    Done

    Remove the Ball of Dough & Knead on a Lightly Floured Surface For a Minute or Until No Longer Sticky.

    6
    Done

    Place the Dough on a Lightly Floured Dish or Tray, Cover & Let Rest in a Warm Place For Around 90 Minutes or Until Roughly Doubled in Size.

    7
    Done

    When Doubled in Size, Knead the Dough Again For Another Minute - Just to Knock the Air Out a Bit.

    8
    Done

    Dust a Work Surface With Flour Then Divide the Dough Into 12 Equal Pieces ( Cut Dough Into Quarters Then Cut Each Quarter Into Thirds).

    9
    Done

    Lightly Grease a Baking Tin Then Place the Balls Inside - 3 in the Middle of the Tin & 9 Around the Edges - Make Sure There Are Spaces in Between.

    10
    Done

    Place in a Preheated Oven at 230 C For Around 18 Minutes. Start Checking the Brioche at 15 Minutes, Remove from Oven When Pale Gold All Over.

    11
    Done

    Remove from Tin & Allow to Cool.put the Icing Sugar in a Bowl and Slowly Add a Tiny Bit of Hot Water at a Time, Until You Have a Thick Icing That You Drizzle Over the Brioche. Slowly Drizzle the Icing Over the Brioch Until It Is Almost Covered.

    12
    Done

    Tear Off a Piece When You Want & Enjoy!

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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