Strawberry Brioche – Muffins
Simple and fun to make, these brioches are irresistible and wonderfully adaptable to muffin shape. White glaze with candied orange peel adds a touch of brilliance to these beautiful brioche. The brioche base is a rich, sweetened, yeasted dough. To begin with it is quite rough and sticky, but the more you knead the dough the smoother and silkier it becomes.
- plain white flour - 500g plus extra for dusting
- dried yeast - 12g
- milk - 250g (lukewarm)
- caster sugar - 100g
- eggs - 2
- egg yolks - 2
- butter - 100g (salted)
- strawberry jam - 200g
- hot water - 5 tablespoons
- icing sugar - 100g
- candied orange peel - 4 tablespoons
- Put the dried yeast and a pinch of sugar into a bowl, add lukewarm milk and mix well.
- Cover with a clean cloth and let it grow in a warm place (the temperature will speed up the growth process). When the yeast mixture has doubled its volume, is ready to prepare yeast dough.
- Meanwhile, beat the eggs with sugar in the bowl. Melt the butter and cool slightly.
- Put the flour and yeast mixture into a bowl and mix well to form a dough. Gradually add melted butter.
- Knead for 10 minutes or until the dough is smooth and elastic.
- Cover with a clean cloth and let it rest. Leave the dough in warm place for 2 hours, until doubled.
- Line a 12-hole muffin tin with the paper cases and set aside.
- Transfer the dough to a lightly floured surface and knead. Divide into 50-60 grams equal pieces. Roll them between your palms to form balls and gently flatten the dough. Place one teaspoon of jam in the centre, then fold over the edges of the dough to encase the jam. Spoon the balls into the paper cases. Cover with a clean cloth and let it rest for 30-40 minutes, until doubled.
- Preheat the oven to 180°C.
- Bake the brioches for 20 minutes until golden and well risen, and a skewer inserted into the centre of a brioche comes out clean. Transfer all the brioches to a wire rack and allow to cool for 10 minutes.
- Mix the icing sugar and 5 tablespoons hot water. Add enough water for a drizzling consistency. Drizzle the glaze over the doughnuts, sprinkling with candied orange peel and leave to dry.