Brioche – a recipe from Crust by Richard Bertinet.

- Bread and buns: The foolproof baking guide | Weekend | The Times
Rum and sultana brioches

























Makes 12 muffin-sized brioches

Ingredients
500g strong white bread flour, plus extra for dusting
30g fresh yeast
100ml full-fat milk, at room temperature
250g sultanas
2 tbsp dark rum
3 medium eggs
100ml double cream
60g sugar
10g fine sea salt
80g cold butter, plus a little extra for greasing
For the glaze
2 eggs
A pinch of fine sea salt

For the rum glaze
100g caster sugar
2 tbsp dark rum
100g water