I love this brioche recipe from Traveller gourmet (Australia). Love brioches. And I made in a big brioche pan and more a little but now I see the little pan I think you can make in littles pan too!
If you don't have a brioche tin you can use a loaf tin of 11 x 20 cm and 10 cm deep or only use little pans. Look cute!
Source: Gourmet food recipes (Australia)
1 sachet (10 g) dried yeast
125 ml (1/2 cup) lukewarm milk
100 caster sugar
Finely grated rind of two oranges
450 all purpose flour
3 eggs plus 1 extra for eggswash
180 g softened butter
60 candied orange rind finely diced or orange jam
40 g granulated sugar
1 tablespoon of sesame seeds or fennel seeds
Combine yeast and milk by hand or in an electric mixer and beat until foaming (3 to 4 minutes).
Add caster sugar and half the rind, mix to combine then add flour in three batches along with one egg with each, kneading until smooth between each addition, then knead until be elastic (4 to 5 minutes.)
Gradually add butter and knead until incorporated.
Add candied rind (or orange jam), mix to combine, transfer to a buttered bowl and cover with a plastic wrap and stand in a warm place until about 1 1/2 hours.
Knock back dough and return to bowl, cover a plastic wrap and weight with a plate.
You can refrigerate overnight or about 4 hours.
Turn out dough onto a floured surface and knock back add 40 g of sugar and knead to incorporate.let stand about 10 minutes.
Divide into 8 pieces and roll into balls-. Place a ball in the centre of a 20 cm brioche tin or use small pans.
Then arrangue 6 balls around it.Place the remaining ball in the center on top cover with plastic wrap and tea towel and let in a warm place about 1 hour.
Preheat the oven to 180°c. Combine seeds (sesame or fennel seeds) in a bowl and add remaining rind and some sugar.
Brush eggwash lightly over brioche scatter with seeds mixture and bake until dark golden and well risen (20 to 25 minutes)
Serve warm or at room temperature when you baking or lightly toasted the following day.
the tiny brioche
Briochede naranja y semillas de sesamo
Este brioche es muy bueno y delicioso y la proxima receta haré un postre con los restos del brioche:)