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Baking with yeast is as easy as can be once you have the right recipe and very fresh yeast.Try making these cinnamon brioche for your Valentine breakfast or morning tea!
1/2 cup warm milk
1 1/2 teaspoons active yeast granules
1 tablespoon sugar
2 egg yolks (Size 6 eggs preferably)
1 egg
2 cups flour (you may need a little more)
75 g butter, softened
1 teaspoon cinnamon
3/4 cup brown sugar
1. Combine milk, yeast and sugar in a small bowl and leave until the yeast froths – approximately 5 minutes. Lightly whisk egg yolks and egg and stir into milk mixture.
2. Place the flour in a bowl and make a well in the centre. Pour in the liquid along with the butter and mix well until mixture forms a dough.
3. Tip the dough out onto a lightly floured board and knead for 10 minutes until smooth and elastic, I use a cake mixer with a dough hook ( The dough is soft in texture and will be a little stickier than bread dough). Place dough in a bowl, cover and sit in a warm spot for 1 hour until doubled in bulk.
4. Preheat the oven to 180 C.
5. Turn the dough out and roll into a rectangle approximately 20 cm x 40 cm. Sprinkle dough with combined cinnamon and brown sugar.
6. Starting from the longest side roll dough into a log and then slice into 4 cm pieces. Place the dough with cut side facing up into non stick muffin or brioche moulds.
7. Brush with egg if desired and bake for 15 – 20 minutes until golden.
By Helen Jackson,
Ingredients:
1/2 cup warm milk
1 1/2 teaspoons active yeast granules
1 tablespoon sugar
2 egg yolks (Size 6 eggs preferably)
1 egg
2 cups flour (you may need a little more)
75 g butter, softened
1 teaspoon cinnamon
3/4 cup brown sugar
Method:
1. Combine milk, yeast and sugar in a small bowl and leave until the yeast froths – approximately 5 minutes. Lightly whisk egg yolks and egg and stir into milk mixture.
2. Place the flour in a bowl and make a well in the centre. Pour in the liquid along with the butter and mix well until mixture forms a dough.
3. Tip the dough out onto a lightly floured board and knead for 10 minutes until smooth and elastic, I use a cake mixer with a dough hook ( The dough is soft in texture and will be a little stickier than bread dough). Place dough in a bowl, cover and sit in a warm spot for 1 hour until doubled in bulk.
4. Preheat the oven to 180 C.
5. Turn the dough out and roll into a rectangle approximately 20 cm x 40 cm. Sprinkle dough with combined cinnamon and brown sugar.
6. Starting from the longest side roll dough into a log and then slice into 4 cm pieces. Place the dough with cut side facing up into non stick muffin or brioche moulds.
7. Brush with egg if desired and bake for 15 – 20 minutes until golden.
By Helen Jackson,