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    You are in: Home / Recipes / Mama's Tear & Share Brioche Recipe
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    Mama's Tear & Share Brioche

    Mama's Tear & Share Brioche. Photo by Um Safia

    1/1 Photo of Mama's Tear & Share Brioche

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    10 mins

    18 mins

    Um Safia's Note:

    This is our family recipe for brioche. I make it in a cake tin so we can tear of individual pieces...have a look at the photos to see what I mean ;) This recipe is very easy to make & only has a few ingredients! If you don't have any vanilla sugar, put 1 or 2 vanilla pods in an airtight container with a bag of granulated sugar. I also have a Chocolate Tear & Share Brioche recipe.....

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    Units: US | Metric

    Part 1

    • 1 (6 g) packet dried fast action yeast
    • 75 ml warm milk

    Part 2

    Part 3

    Part 4

    Part 5


    1. 1
      Mix the warm milk & yeast in a bowl. Leave to stand for a few minutes.
    2. 2
      Sift the 1oz of flour into the milk & yeast mix, add the 1 tsp of sugar & mix well. Leave to stand in a warm place for 10 mins or until frothy (will look a little like mousse!).
    3. 3
      While the starter is standing, sift the flour & salt into a mixing bowl. Add the vanilla sugar then rub in the butter. ( rub in method - rub the butter into the flour to create 'bread crumbs' - like you do with short crust pastry)).
    4. 4
      When the starter is frothy, whisk in the 2 eggs. When the eggs are fully incorporated, pour the mixture into mixing bowl & stir the ingredients until they come together to form a ball.
    5. 5
      Remove the ball of dough & knead on a lightly floured surface for a minute or until no longer sticky.
    6. 6
      Place the dough on a lightly floured dish or tray, cover & let rest in a warm place for around 90 minutes or until roughly doubled in size.
    7. 7
      When doubled in size, knead the dough again for another minute - just to knock the air out a bit.
    8. 8
      Dust a work surface with flour then divide the dough into 12 equal pieces ( cut dough into quarters then cut each quarter into thirds).
    9. 9
      Lightly grease a baking tin then place the balls inside - 3 in the middle of the tin & 9 around the edges - make sure there are spaces in between.
    10. 10
      Place in a preheated oven at 230 c for around 18 minutes. Start checking the brioche at 15 minutes, remove from oven when pale gold all over.
    11. 11
      Remove from tin & allow to cool.Put the icing sugar in a bowl and slowly add a tiny bit of hot water at a time, until you have a thick icing that you drizzle over the brioche. Slowly drizzle the icing over the brioch until it is almost covered.
    12. 12
      Tear off a piece when you want & enjoy!

    Ratings & Reviews:

    • on September 01, 2008


      Delicious! A lovely moist bread with a sweet topping. I made this for breakfast and it was great with coffee! I followed the recipe exactly and it was so easy. Will be making this again for sure.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mama's Tear & Share Brioche

    Serving Size: 1 (49 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 160.0
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 2.8 g
    Cholesterol 46.2 mg
    Sodium 112.8 mg
    Total Carbohydrate 24.7 g
    Dietary Fiber 0.6 g
    Sugars 7.8 g
    Protein 3.6 g

    The following items or measurements are not included:

    vanilla sugar

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