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.
Add the yeast and continue to mix for another 5 minutes to form a smooth dough
25g of fresh yeast, or 12g dried yeast
5
Switch to a wooden spoon and gradually add the cubes of butter, keep mixing until all of the butter is incorporated and the dough is shiny and elastic
250g of butter, diced
6
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
7
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
8
Serve warm with butter and jam, or with ham and cheese
