Friday, 3 January 2014

Recipe :: Overnight Brioche Rolls - The Perfect Weekend Breakfast

I stumbled across this super easy looking recipe in an old Co-Op Magazine. It looked so simple and the perfect weekend breakfast for lazing about with the children.

There are 2 steps, you make the dough the night before you want to eat the rolls, then you bak them the next morning to enjoy for breakfast. it feels so nice to have freshly baked brioche, but really unfussy.

You will need:

500g strong bread flour
2 tablespoons sugar
1/2 teaspoon dried yeast
1 teaspoon salt
150g butter
4 eggs
200mls milk
12 teaspoons sugar (for sprinkling on top of each roll.

Beat the butter and 2 tablespoons sugar together in a large bowl. Add 3 of the eggs and 1 tablespoon of the flower and beat together until smooth and runny. Add the remaining flour, the yeast, salt and milk and beat until you have a smooth dough. Cover with cling film and leave the dough at room temperature overnight to prove (or at least 7 hours),

The next morning, roll the dough into satsuma sized balls and place into a greased 12 hole muffin tin. Brush with the remaining egg and sprinkle each roll with a tsp of sugar.

 Bake for 25 mins at 170 degrees Celsius.

Enjoy warm with butter and homemade jam - yum.

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