Method

• 1.
  Place the caster sugar, milk and 1 1/2 tsp salt in a small bowl and stir until the sugar and salt dissolve. Set aside.
• 2.
  Place flour and yeast in a food processor and pulse to combine. With the motor running, pour in milk mixture, then add the eggs, one at a time, allowing each egg to be incorporated before adding the next. Add the butter, a few pieces at a time, until well incorporated. Finally add the lemon zest and whiz to combine. The mixture should be very sticky and elastic.
• 3.
  Scrape the dough into a large bowl and cover the bowl with plastic wrap (don’t let the plastic wrap touch the dough or it will stick). Stand in a warm place for 2-3 hours until the dough has doubled in size.
• 4.
  Use a pastry scraper or spatula to knock down the dough in the bowl (the dough will still be quite sticky). Cover with plastic wrap, and stand for a further 1 hour or until dough has doubled in size again.
• 5.
  Meanwhile, line a 6-hole Texas muffin pan with paper muffin cases.
• 6.
  Working quickly, lightly knead the dough for 1 minute with a pastry scraper or spatula to expel any excess air, then divide into 6 pieces. Roll each piece, using lightly oiled hands, to form a ball. Pop each ball into a paper muffin case and sprinkle a few flaked almonds on top. Stand in a warm place for 45-60 minutes until the dough has risen and doubled in size.
• 7.
  Preheat the oven to 200°C. Fill a 20cm cake pan with 1cm water and place on the bottom shelf of the oven to steam.
• 8.
  Bake brioche on the middle shelf of the oven for 12-15 minutes until they smell divine and the tops are puffed and golden. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• 9.
  Dust the brioche with icing sugar and serve warm or at room temperature with strawberry jam.