Saffron scented mini brioches (a Maroque recipe)
ready in 2 hours and 30 mins
These delightful little rolls are a real treat. As with all bread making, this is great to do when you have time on your hands, if not see cheat's version at the end.
To make a yeast batter:
2 tsp dried yeast (not quick acting) or 15g fresh yeast
3 tbsp milk, hand hot
25g strong white flour
200g strong white flour
Large pinch of salt
1 tbsp sugar
2 eggs + 1extra for glazing
Small pinch of saffron threads
1. To make the yeast batter, stir the yeast into the warm milk (if using dry yeast leave to stand for 5 minutes). Mix in the flour and the sugar and leave in a warm place until frothy, about 20 minutes.
2. In a small bowl beat the eggs and mix in the saffron strands and leave to stand until the yeast batter is ready.
3. In a large bowl, sift the flour, salt and sugar together and rub in the butter.
4. Mix the beaten eggs and yeast batter together, add to the flour mixture, and work to a soft dough. Turn onto a lightly floured surface and knead until smooth and no longer sticky, about 10 minutes.
5. Put the dough into a lightly greased large bowl and cover with cling film and leave in a warm place to double in size, about 1 1/2 hours.
6. Grease a tray of small muffin tins, turn the risen dough back onto the side and knock back.
7. Heat the oven to 230C. Divide the dough into 12 equal sections, roll and place into the greased tins. Glaze with beaten egg, cover with lightly greased cling film and put in a warm place to rise, about 40 minutes.
8. Bake in the oven for about 10 to 15 minutes until golden. Cool on a wire rack: they should be cold before filling with the egg mixture.
9. Cheat's version - Buy some brioche fingers and cut into small sandwiches to fill with egg and cress. No saffron or wonderful smells of baking bread, but much quicker.