Gruyere Cheese, finely grated
eggs, lightly beaten
tbsp Warm Water
Sift the flour, salt and pepper into a warmed bowl and make a well in the centre. Cream the yeast with the water. Add the
mustard, butter, cheese, eggs and yeast
liquid to the flour and beat with a wooden spoon to produce a smooth batter. Cover with a damp cloth and leave in a
warm place for 1-1/2 to 2 hours until doubled
Preheat the oven to 220C, 425F, Gas mark 7.
Divide the risen mixture between 8 individual greased fluted brioche tins and bake in the centre of the oven for 10-15 minutes until
golden brown. Allow to cool in the tins for
5 minutes before turning out. Serve warm or cold.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.