Anyway, having failed to get an idea of what to make, I then intendedly looked through a few magazines to find something that is interesting enough to be my choice and luckily I found one without a hard effort..:)
The original recipe called 'feather-light lemon brioche' is from the Feruary issue of Delicious Magazine ( Aussie issue ) which I recently bought it. However, due to my own preference, I made little changes to the recipe, yet managed to get such a wonderful outcome!!
Here is what I've done..
3 tbsp caster sugar
1 1/4 tsp salt
1 tbsp milk
250 g bread flour
7g satchet of instant dried yeast
160g unsalted butter at room temp cut into pieces
finely grates zest of 1.5 tbsp orange zest
Some of marmalade, flaked almonds and icing for topping
Place salt, 1 tbsp of sugar and milk in a small bowl and mix until sugar and salt dissolve.
In a mixing bowl with a paddle attachment, Place the yeast, flour and 2 tbsp sugar and mix to combine. With the motor running add milk mixture and then the eggs one at a time, making sure one egg is completely combined before adding the next. Add the butter a little at a time until combined.
Add zest and mix. Kneading the dough for 10-15 minutes until elastic ( but still sticky ). Place the dough into a large non-metallic bowl and cover with plastic wrap. Make sure the wrap does not touch the dough, even when it has risen. Stand in warm place for 2-3 hours or until doubled in size.
Knock dough down with a spatula, cover with plastic wrap again and stand for another hour in a warm place. After dough has risen for the second time knock it again with a spatula and in my case, using an ice-cream scoop, divide the dough equally into 12 muffin cases. Sprinkle flaked almonds on top. Again let the dough in the pan sit in a warm place for about 50 – 60 min until doubled in size.
Preheat the oven to 200 deg cel. Put a bowl of water on the bottom shelve of your oven, place the brioche in middle of oven for 12 – 15 minutes until it smells done and the top is a golden brown colour. Remove for oven and brush the tops with the marmalade , then allow to cool in tin for 10 minutes. Then move onto wire cooling rack. Sprinkle with some icing sugar before serving.
Serve warm or at room temperature with butter and marmalade..