American Brioche Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Milk,
1/2 cup: Butter,
1/3 cup: Sugar,
1 tsp: Salt,
1 package: Yeast,
1/4 cup: Warm water,
1: Egg, separated
3: Whole eggs, beaten
3 1/4 cup: Flour, sifted
Directions:
Recipe by: Craig Claiborne 1. Scald milk and cool to lukewarm.
2. Cream butter, adding sugar gradually. Add salt.
3. Soften the yeast in the water.
4. Blend milk, creamed mixture and yeast. Add the egg yolk, whole
eggs and flour and beat with a wooden spoon for 2 minutes.
5. Cover and let rise in a warm place until more than doubled in
bulk, about 2 hours or less.
6. Stir down and beat thoroughly. Cover tightly with foil and
refrigerate overnight.
7. Preheat oven to hot (425F); place rack near bottom.
8. Stir the dough down and turn out onto a floured board. Cut off
slightly less than one quarter of the dough and reserve. Cut the
remaining dougn into 16 pieces and form into balls of equal size.
Place in well-greased muffin pan (2 /3/4 x 1 1/4 inches deep).
Cut the smaller piece of dough into 16 pieces and shape into smooth
balls. Moisten finger slightly and make a depression in each large
ball. Place a small ball in each depression. Cover and let rise in a
warm place until double in bulk, about 1 hour.
9. Beat the remaining egg white with a teaspoon of sugar. Brush over
brioche. Bake until brown, or 15 -
20 minutes.
Source from luhu.jp
2. Cream butter, adding sugar gradually. Add salt.
3. Soften the yeast in the water.
4. Blend milk, creamed mixture and yeast. Add the egg yolk, whole
eggs and flour and beat with a wooden spoon for 2 minutes.
5. Cover and let rise in a warm place until more than doubled in
bulk, about 2 hours or less.
6. Stir down and beat thoroughly. Cover tightly with foil and
refrigerate overnight.
7. Preheat oven to hot (425F); place rack near bottom.
8. Stir the dough down and turn out onto a floured board. Cut off
slightly less than one quarter of the dough and reserve. Cut the
remaining dougn into 16 pieces and form into balls of equal size.
Place in well-greased muffin pan (2 /3/4 x 1 1/4 inches deep).
Cut the smaller piece of dough into 16 pieces and shape into smooth
balls. Moisten finger slightly and make a depression in each large
ball. Place a small ball in each depression. Cover and let rise in a
warm place until double in bulk, about 1 hour.
9. Beat the remaining egg white with a teaspoon of sugar. Brush over
brioche. Bake until brown, or 15 -
20 minutes.
Source from luhu.jp
Tags
: breads