Cheesy brioche rolls from Angama Mara
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Cheesy brioche rolls from Angama Mara
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The most delicious cheesy brioche rolls from the kitchen of Angama Mara in the Masaai Mara in Kenya.
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Ingredients
- ¾ cup flour
- 4 tsp dried yeast
- ½ cup lukewarm water
- 4 cups flour
- 3 tsp salt
- 3 Tbsp sugar
- 8 large eggs
- 500 g butter melted but not separated
- 300 g strong cheddar grated
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Instructions
- Mix together ¾ cup flour, yeast, and lukewarm water and allow to rise for 3 hours. Place dough in a mixer fitted with a dough hook and on a medium setting add 4 cups flour, salt, and sugar and mix for 5 minutes. Turn the mixer up by one setting and add eggs one by one. Then add melted butter. Once incorporated add grated cheese. Cover and place into the fridge for a minimum of 6 hours or a maximum of 4 days.
- Preheat the oven to 220°C. Oil two muffin baking trays. Portion dough into golf-ball-sized balls, cover, and prove until doubled in size. Bake for 20 minutes until golden and crispy, turning halfway.
- (reserve some of the dough to make the iconic brioche bobble tops)
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