Shaun Rankin's spiced brioche recipe

  • Serves 28
  • 1 hr to prepare and 15 mins to cook
  • 157 calories / serving
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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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  • Ingredients

  • 500g (1.1lb) plain flour
  • 6 eggs
  • 50g (1 3/4oz) caster sugar
  • 1/2tsp ground cinnamon
  • 1/2tsp ground nutmeg
  • 2tsp salt
  • 25g (1oz) dried yeast
  • 250g (9oz) butter, cut into cubes
  • 15ml (1tbsp) sunflower oil
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  • Energy 655kj 157kcal 8%
  • Fat 9.3g 13%
  • Saturates 4.8g 24%
  • Sugars 2.2g 2%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 15.7g Protein 3.6g Fibre 1g


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