Brioche

Recipe for 6 buns or 1 loaf 

1. Pour the MEVALIA Lattis/ ProZero into a plastic jug and heat in the microwave until warm, in a medium size mixing bowl add the Mevalia Bread Mix along with 20 g LP Egg Replacer, add in the salt and 15 g caster sugar to one side of the bowl and the yeast to the other side. 
2. Add the warm MEVALIA Lattis/ ProZero to the bowl and mix with a metal knife until all the Mevalia Bread Mix has been incorporated, add the soft butter, mixing for 2-3 minutes until a dough has formed. The dough should feel soft but not too sticky. 
3. Cover with cling film and leave to rise for 1 hour somewhere warm but not too hot, once risen place in the fridge for 10 minutes.
4. Preheat the oven to 220°C /fan 200°C /gas mark 6. Remove the cooled dough from the fridge and knead lightly for 30 seconds. 
5. Divide the dough into 6. Working with one piece at a time and keeping the remaining dough covered, shape each piece into a smooth ball. 
6. For the glaze, dissolve the rest of the sugar in the water by placing in a microwavable container and microwave for 1 minute, remove and mix in the remaining LP Egg Replacer until a smooth consistency is achieved.  
7. If making a loaf, place the balls in the loaf tin at a slight angle to each other so the pattern is slightly uneven, if making individual buns place each ball into a buttered Yorkshire pudding tin. Brush each ball with the glaze and leave to prove in a warm area for 30-45 minutes, until it has doubled in size. 
8. Bake the loaf for 25-30 minutes and the buns for 12-15 minutes until risen, to finish the brioche place under a hot grill until golden brown for approximately 1-2 minutes. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool.