2 cups strong white flour
2 teaspoons caster sugar
pinch salt
3 teaspoons easy blend dried yeast
1/4 cup butter, melted
2 eggs, beaten
1 egg, beaten, to glaze
butter curls and jam, to serve


  1. Sift flour, sugar and salt into a large bowl and stir in the yeast. Add 5 teaspoons water, the butter, 2 of the eggs and mix to a soft dough. Turn onto a floured surface and knead for 5 minutes, then put into an oiled polythene bag and leave to rise for about 1 hour.
  2. Shape three-quarters of the dough into a ball and push into a well-oiled brioche tin. Shape remaining dough into a ball and put on top, pushing a floured finger through both balls.
  3. Cover with oiled polythene and leave to rise until the dough is puffy and risen to the top of the tin.
  4. Preheat the oven to 450ºF (230ºC).
  5. Brush dough with beaten egg and bake in the oven for 10 minutes, then lower the temperature to 400ºF (200ºC) for a further 10-15 minutes until golden brown.
  6. Serve with butter curls and jam.

Makes 4 to 6 servings.

Source: Breakfasts and Brunches