BITE-SIZE CHEESE BRIOCHES

Preparation Method :

• Sift the dry ingredients into a large bowl with the yeast and make a hollow in the middle. Mix the milk, eggs and 1 yolk with the butter and Cheddar.
• Pour the liquid into the bowl of dry ingredients and blend with a fork to bring the mixture together. Continue mixing in the bowl, or in a food processor, if you have a dough blade, until it is evenly mixed.
• Turn out the mixture on to a lightly floured surface and knead, working in as little flour as possible, until the surface of the mixture becomes smooth and dry.
• Place the dough in a very lightly greased mixing bowl. Lightly grease the top of the dough, cover with a clean cloth and leave in a warm place for at least 1 hour, until the dough has doubled in bulk.
• Turn out on to a floured surface and knead the dough until it becomes firm and elastic again.
• Divide the dough into four batches, then divide each batch into 8-10 pieces. Knead each piece until smooth.
•  Press a cube of cheese into the middle of each piece of dough, then shape into a round and place in paper sweet cases.
• Place the paper cases in mini muffin trays to support the soft dough during baking or, alternatively, put the dough in doubled paper cases. Set aside in a warm place until they are well risen and have almost doubled in size.
• Preheat the oven to 200°C/400°F/ Gas 6. Mix the remaining yolk with water and glaze the brioches with the mixture, using a pastry brush. Bake for about 15 minutes until golden brown, well risen and firm underneath if tapped.