Easy Brioche

This is Price’s recipe for brioche, a tender, egg-rich (highprotein) bread dough that can be shaped any way you like it. You can make it in a loaf pan, shape it into a round loaf and bake it on a baking sheet, or you can make individual brioche buns, which is a nice way to control serving size. You can bake these on a baking sheet or in muffin tins. This is a flexible dough that you can adapt any way you like. Some people like brioche plain with a little butter, which is good if you want something baked but not too sweet. Or you might make an indentation in the centers and fill the brioche with jam or custard. Some recipes add chocolate or even chopped fresh fruit into the dough. I like brioche plain, warm with a cup of tea. Try this recipe out in its pure form, and once you’ve got it down, you can start experimenting with what you might add to make your brioche more to your taste.

•  Put all the ingredients in a mixing bowl and mix using a stand or handheld mixer until the sides of the bowl are clean. Refrigerate the dough overnight.
•  Preheat the oven to 350°F. Divide the chilled dough into 24 pieces. Roll each piece into a ball.
• Place the dough on a lightly greased baking sheet or Silpatlined baking sheet, about 2 inches apart, or put the balls of dough into lightly greased individual muffin tins.
• Bake until the rolls are light golden brown, 18–20 minutes. Cool on a wire cooling rack and store covered for up to 2 days.