Brioche Recipe

Brioche Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
1 package: Active dry yeast,
1/4 cup: Water,
1/2 cup: Milk, scalded
1/2 cup: Butter or margarine,
1/3 cup: Sugar,
1/2 tsp: Salt,
3 1/4 cup: Sifted enriched flour,
3: Beaten eggs,
1: Beaten egg yolk,
1: Slightly beaten egg white,
1 tbsp: Sugar,

Directions:

Soften active dry yeast in warm water. Cool milk to lukewarm.

Meanwhile, cream butter; add 1/3 cup sugar and the salt, creaming
thoroughly. Add milk to creamed mixture; stir in 1 cup of the flour.
Add softened yeast, eggs, and egg yolk; beat well. Stir in remaining
flour; beat 5 to 8 minutes longer. Cover; let rise in warm place till
a little more than double (about 2 hours).

Stir down; beat well. Cover tightly with aluminum foil, place in
refrigerator overnight. Stir down; turn out on lightly floured
surface. Divide dough in fourths; set one section aside. Cut the
other three sections in half and form each piece in 4 balls (24 in
all). Form the reserved sections into 24 smaller balls. Place large
balls in greased muffin pans. Poke indentation in top of each and
moisten hole slightly with water. Press small ball in each
indentation. Cover; let rise in warm place till double (about 1 hour).

Combine egg white and 1 tablespoon sugar; brush tops with mixture.
Bake at 375

about 15 minutes, or till done. Serve warm. Makes 2
dozen.


Source from luhu.jp