This is a classic French style brioche flavoured with cinnamon and nutmeg. It can be baked in a 22cm by 13cm loaf tin or a traditional brioche mould. For a successful brioche long slow proving gives the best result. So leaving it to prove overnight in a fridge is ideal. The mixture is easily prepared in a food processor. But it can also be done by hand.
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- 1 tbsp caster sugar
- 3 tbsp hot water
- 1 sachet of ordinary dried yeast, not fast action
- 2 eggs , beaten
- 220g plain flour, not strong flour
- 1tsp ground cinnamon
- A pinch of grated nutmeg
- A pinch salt
- 20g caster sugar
- 40g melted butter
- Dissolve the sugar in the hot water in a jug or bowl and cool for a few moments.
- Sprinkle in the yeast. Stir and allow to go frothy, this will take about 10 minutes.
- Sift the flour, spices and salt together and stir in the sugar. Place in the food processor if using one. If not use your hands to bring all the ingredients together.
- Beat the eggs into the yeast mixture and add the melted butter.
- Gradually add the egg mixture to the flour, whilst the processor is on its lowest setting. Scrape the mixture from down the sides and mix for 2-3 minutes, this will knead the dough. Add a little more flour if the mixture is too sticky. if you are doing this by hand knead for for 4-5 minutes until smooth on a lightly floured surface.
- Place the dough in an oiled bowl and cover. Leave in a cool place for 2-3 hours or overnight in the fridge.
- Butter a loaf or brioche tin.
- Knock back the dough and knead lightly for a minute. Place the dough in the prepared tin and leave to prove in a warm place for about 40 minutes or until it has doubled in size.
- Preheat the oven to 200C/gas mark6. Brush the top of the loaf with an egg and milk glaze if you like a shiny top.
- Bake for 25-30 minutes until dark golden brown.
- Remove from the tin immediately and cool on a wire rack.
- When cool slice and serve with butter and/ or your favourite preserve.
- This can also be sliced and fried in butter. Whilst it is frying sprinkle with a little brown sugar.
City Cottage http://www.citycottage.co.uk/