This recipe was a recent accident happened upon by my husband and myself. While attempting to make another dish entirely I merrily added all the wrong things, in all the wrong order and ended up in a complete muddle. I had created a sweet dough, although I wasn’t sure what to do with it. My husband being the resourceful type immediately grabbed for a can of powdered custard and created this wonderful dessert. It has since made appearances at parties, work functions and has become a fast favourite. In this instance it was a most fortunate mistake.
What You’ll Need
300ml/ 10 fl oz Milk
600g/ 1lb 5oz Plain Flour
75g/ 3oz Unsalted Butter
1 Tsp Salt
2 Tbsp Caster Sugar
1 Large Egg
1 dried yeast packet (7g)
In a pan heat the milk and butter together until the butter has melted. Leave to cool slightly. In a large bowl mix together 500g of the flour with the salt and sugar. Beat the egg into the milk and butter mixture.
Mix the yeast into the flour mixture. Slowly start to pour the milk mixture in to combine. Once combined, slowly add the remaining 100g of flour to make a dough. We knead our dough in a stand mixture for around 4-5 mins, you can also knead by hand but it will take a few minutes longer. Return the dough to a mixing bowl, cover and leave to rise in a warm place for an hour.
While the dough is rising make up a quantity of custard (the exact amount is down to personal preference). Leave to cool slightly
Remove the now risen dough and place onto a lightly floured surface. Roll out to make a long rectangle. Spread the custard across the dough. Slowly roll up the dough (like you would a Swiss Roll). With a sharp knife slice the dough into little rolls. Arrange the rolls in a prepared tin, cover and leave to rise in a warm place for an hour.
Place into a preheated oven 180C/ 350F/ Gas Mark 4 for 20-25 mins. Once cooked leave to cool. Mix up some simple icing using icing sugar and hot water. Trickle across the cooled brioche. Now all you need to do is cut a slice and enjoy!