Buttery brioche recipe

Get in the spring spirit or celebrate Easter with this tasty, buttery Brioche. The light bread is perfect for afternoon tea or a nice snack

Ingredients

• 250g (8oz) strong plain white flour, sieved
• 125g (4oz) butter, cut into cubes
• 2 tsp caster sugar
• Pinch of salt
• 7g sachet easy-bake dried yeast
• 3 medium eggs
• 2 sugar cubes, crushed
• Jam, to serve
• 900g (2lb) loaf tin or brioche mould, buttered

Method

1. Put the flour and butter into a food processor fitted with a plastic blade and whizz until the mixture forms breadcrumbs.
2. Add the sugar, salt, yeast and eggs and knead it in the food processor for 2 mins. Turn out on to a lightly floured surface and knead briefly to form a ball. Put the dough into an oiled bowl and cover with cling film. Leave in a warm place for about 1 hour, until doubled in size.
3. Knock the dough down, shape it into a ball and put it into the prepared tin. Sprinkle with the crushed sugar cubes. Cover
4. loosely with an oiled plastic bag and leave to rise for about 1 hour, until doubled in size.
5. Set the oven to Gas Mark 6 or 200°C. Remove the plastic bag. Bake the brioche for 20-25 mins, until golden brown and the base of the loaf sounds hollow when tapped. Cover with a damp tea towel to keep the crust soft. Cut into wedges and serve with jam of your choice.