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500g plain flour
50g caster sugar
12g baker’s yeast
3 eggs, at room temperature
1 cup milk or buttermilk
125g butter, at room temperature
For the scroll
60g butter, softened
1 cup brown sugar
Put flour, sugar, yeast and salt in the bowl of a mixer and combine.
Leave the mixer running and add the eggs one at a time. Then add the milk and mix for 3-4 minutes.
Add butter in pieces until incorporated and then mix for a further 5 minutes.
When you lift the beater out, the dough should slowly stretch off the beater.
Put in a lightly-oiled bowl, cover and leave it to double in size, then put in the fridge.
Heat the oven to 180degC. Grease a large (Texas) muffin tin.
Lightly flour the bench, roll dough out into an oblong shape.
Spread 30g of soft butter over the dough
Sprinkle with half a cup of brown sugar, then cinnamon to taste (we are pretty generous).
Fold the dough into the middle from each end and roll out again into an oblong. Roll it as thin as you can, without it breaking.
Spreading the butter, sugar and cinnamon again.
Roll into a long sausage starting with the edge closest to you. Try to make the first roll as tight as you can.
When you have it rolled into the shape, tuck the ends under and cut into 6-8 pieces.
Put each piece in the muffin tin. Place the muffin tin on a baking tray to catch the drips.
Bake for 15 -20 minutes, checking once or twice.
Note: The brioche is best made the day before.
- Requested by Kari-Anne van der Zon. Recipe supplied by The Lead Balloon.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.