SWEET BRIOCHE

230g white bread flour
230g plain flour
7g easy bake or fast acton yeast
80g caster or granulated sugar
1 tsp salt

230ml milk
60g butter (melted)
1 egg

Plus: 1 egg OR milk for glazing
Optional: Icing sugar for topping

Method

Lightly grease a 20cm square tin (plus a small tin for any spare dough) or two loaf tins.
Mix together the dry ingredients in a large bowl.
Warm the milk and butter very slightly (20 seconds in a microwave).
Add the egg and wet ingredients to the dry ingredients.
Mix to a soft dough.
Knead for 5 minutes and leave to rise in the bowl until doubled in size (about 1 hour) (optional - you can skip to the shaping stage instead)
Shape into small buns and brush top with egg or milk
Leave to rise for 30-40 minutes.
Bake for 20-25 minutes at 180°C with a tray of water in the bottom of the oven.
Leave plain or top with icing, icing sugar, sugar glaze etc.

NB: The same dough can be used for cinnamon buns, fruit buns, burger buns (reduce the sugar) and even doughnuts (fry instead of baking)