Mama's Tear & Share Brioche

Ingredients

Part 1

• 1 (6 g) packet dried fast action yeast
• 75 ml warm milk

Part 2

• 1 teaspoon sugar
• 1 ounce strong white bread flour

Part 3

• 2 free range eggs

Part 4

• 8 ounces strong white bread flour
• 1/2 teaspoon salt
• 1 tablespoon vanilla sugar
• 2 ounces unsalted butter

Part 5

• 3/4 cup icing sugar
• hot water

Directions

1. 1

   Mix the warm milk & yeast in a bowl. Leave to stand for a few minutes.

2. 2

   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. 3

   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. 4

   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. 5

   Remove the ball of dough & knead on a lightly floured surface for a minute or until no longer sticky.

6. 6

   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. 7

   When doubled in size, knead the dough again for another minute - just to knock the air out a bit.

8. 8

   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. 9

   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. 10

    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. 11

    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. 12

    Tear off a piece when you want & enjoy!