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Put the whole eggs into a bowl of warm water before doing anything else. They need to be at least at room temperature. Also melt the butter.
Stir together all of the dry ingredients. Break the warmed eggs into the flour and start mixing with a wooden spoon, or use the dough hook on a food processor.
While mixing, gradually add the hot water and melted butter. Keep stirring until a smooth elastic dough is formed. As the mixture is so rich, it is impossible to knead it, it’s too sticky.
Cover with a cloth, and put in a warm place until at least doubled in bulk.
Knock down the dough with a spoon or your hand. Turn it out onto the bench, and divide into two. Put one half aside, covered with a cloth.
Leave to prove until doubled in size, and bake at 230°C for 9-10 minutes. The tray may need turning after 5 minutes.
Repeat for second half of the dough - or for either of the following:-
Brioche Couronne or Crown:
Prove until doubled in size and bake at 235°C for 15-20 minutes. Turn down the heat to 215°C after 8-10 minutes.
Brioche á Téte or Head, Topknot
Prove and bake as above. Being thicker, this shape may need a slightly longer cooking time.
Nigella Lawson suggests cutting a slit in a brioche, tipping back the top, and adding a scoop of your best ice-cream. That's Golden North® Honey Ice Cream for us. Serve immediately!
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