Brioche For Breakfast - Algerian Chrik

As-Salamu Alaikum

Brioche is an enriched sweet bread dough that can be baked in the traditional fluted tins or made into buns and whole loafs of various shapes. It's rich and tender crumb comes from using both butter and eggs in the dough.

Of course Brioche originated in France but like the baguette it too made it's way into Algerian cuisine during the occupation.
I adapted this version for making my chrik / lamona but I highly recommend you check out The Teal Tadjine's Chrik

Chrik are ideal for serving at breakfast, simply split, toast and spread with apricot jam (Algerians favourite)

Chrik

adapted from here
make: 12

Ingredients

125ml warm milk

75ml warm water (you can replace 2 tablespoons with orange blossom water)

1 egg beaten

60g melted butter (I used salted) or margarine

zest of 1 lemon or half a large orange

70g vanilla sugar

425g plain flour

2 teaspoons fast action yeast

Before baking you will need:-

1 egg beaten with 1/2 teaspoon sugar

sesame / nigella seeds (optional)

12 whole almonds (optional)

Method

1. In a large bowl or the bowl of your stand mixer (fitted with the dough hook attachment) combine all dry ingredients.
2. In a small pan on medium-low heat add milk and butter until the butter has melted and the mixture is just warmed through, you don't want it too hot or it could kill the yeast once you add it to the dry ingredients!
3. Slowly add the warm milk, butter mixture to your dry ingredients. Next add the egg and then the water and mix until you have a soft smooth dough, about 1-2 minutes.
4. Place dough in a medium sized, lightly oiled bowl, cover and let rise for 1 hour.
5. Punch down dough and divide into 12 portions, each weighing approximately 65 grams.
6. Form each portion into a ball and place on a lined baking sheet, flatten each ball with the palm of your hands, cover with lightly oiled cling film and let rise for another 1 hour.
7. Pre-Heat oven to 400F/200C/180C (fan). Glaze chrik and top with sesame seeds and almonds if using (press almond firmly into the chrik or they may pop off when baked) and bake for 15-20minutes or until the glaze darkens and the chrik sound hollow when tapped.
8. Allow to cool for at least 30 minutes before serving.