These individual spiced brioche by Shaun Rankin are perfect for a snack. The spice adds an extra element of warmth to this classic rich bread.
Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Combine all of the plain flour, caster sugar, cinnamon, nutmeg and salt to a large mixing bowl. If you’d like a sweeter result, double the sugar.
Make a well in the middle of the combined ingredients and get the kids to mix the eggs in using their hands, for 5 minutes.
Add the yeast into the bowl and continue to mix for 5 minutes until everything is incorporated and the dough is smooth.
Gradually mix the butter into the dough, stirring with a wooden spoon as you go. Keep going until all of the butter has been added and the dough is elastic and shiny.
Grease a muffin tray with the sunflower oil or line each mould with a square of nonstick baking paper. Weigh the dough into 40g balls. Add the balls into the muffin tin holes and leave to prove for 25 minutes in a warm place until doubled in size.
Place in the oven for 8 minutes until the buns have puffed up and are golden brown. Return to the oven for 3-4 minutes if not quite ready.
Serve warm with ham and cheese, or butter and jam.
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