Name: Natasha Asvat

Home Industry –  INDULGE – Signature Cakes n Cuppies by Tasha

Info about me – Married and have 2 sons.  Work full time and started baking as a hobby.  Took a basic butter icing course and then grew from there.  Love trying out new things.

 

Tips: Always bake with the best ingredients and bake with love, from the heart. If you are not sure about what you need done, never be afraid to ask bakers or friends who bake for ideas suggestions or help.

 

FaceBook Page – Indulge – Signature Cakes and Cuppies by Tasha

 

Contact Details : Tel : 083 378 3902 // e Mail: Cakesbytasha@gmail.com

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Recipe Used: Brioche ( From Julia Child)

 

SPONGE:

1/3 cup warm milk

2/14 tsp yeast

1 egg

2 cups flour
DOUGH:

1/3cup sugar

1 tsp salt

4 egg lightly beaten

1 ½ cups flour

160g butter

 

Method;

Mix yeast in warm milk and leave to stand for 10 mins.  Mix one cup of flour with the one egg and then add the milk yeast mixture.  Bind together.  Pour remaining cup of flour over mixture and leave to stand for 30 mins.  The mixture would have risen through the loose flour.

 

Add the sugar, eggs, 1 cup of flour to the above mixture.  Using your dough beater, mix on low speed for 2 -3 mins till the dough binds together.  Then add the remaining ½ cup of flour.  When the dough is all mixed together, increase the speed to high and mix for about 15 minutes.  The dough will slap onto the sides of your mixing bowl.  While this is mixing, take the butter and work it with a flat knife till it is soft and smooth.  Then turn the mixer to medium and add the butter a spoonful at a time into the dough mixture.  When all the butter is added, mix on high speed for about 2 mins and then again on medium for a further 5 minutes – (The dough will resemble a choux pastry dough once the butter has been added in terms of the shine and gloss on it).

 

Now butter a large dish and place the dough in the dish and cover with plastic.  Leave in a warm area to rise for 2 hours.  Once risen, pull away the mixture from the sides and punch down gently.  Once done, recover with plastic and place in fridge for 4 – 5 hours.  It will  rise again.  Remove from fridge.  Grease baking tin.  Split dough into small portions and place in baking tin.  Cover tins with plastic and leave to rise in a warm area for approx 45 mins.

 

Remove plastic.  Brush with egg wash and bake in oven at 180% for 30 – 40 mins.