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Brioche

Global.Potpourri's picture
Ingredients
  Active dry yeast 1
  Warm water 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Eggs 4
  Egg white 1
  Butter 1 Cup (16 tbs), softened
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Egg yolk 1
  Water 1 Tablespoon
Directions

Dissolve yeast in warm water in large mixer bowl.
Add sugar, salt, 4 eggs, egg white, butter and 2 cups of the flour.
Beat on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 10 minutes.
Stir in remaining flour until smooth.
Scrape batter from side of bowl.
Cover with plastic wrap; let rise in warm place until double, about 1 hour.
Stir down batter by beating about 25 strokes.
Cover bowl tightly with plastic wrap; refrigerate at least 8 hours.
Stir down batter.
Divide batter into halves.
Refrigerate one half until ready to use.
Shape 1/4 of the batter into a ball on lightly floured surface.
Shape remaining 3/4 batter into a 3 1/2-inch flattened round.
Repeat with refrigerated batter.
Grease two 5-cup brioche pans or two 1 1/2 quart ovenproof bowls.
Place large rounds in pans, patting to fit.
Make indentation about 2 inches in diameter in center of each; place smaller balls in indentations.
Let rise until double, about 1 1/2 hours.
Heat oven to 375°.
Beat egg yolk and 1 tablespoon water slightly; brush over tops.
Bake until golden brown, 25 to 30 minutes.
Immediately remove from pans.
Individual Brioches: Grease 24 brioche pans or muffin cups, 2 1/2 x 1 1/4 inches.
Divide chilled batter into halves; refrigerate one half.
Shape remaining half into roll about 7 1/2 inches long.
Cut into 15 slices about 1/2 inch thick.
Working quickly with floured hands (batter will be soft and slightly sticky), shape 12 of the slices into balls; place in muffin cups.
Flatten and make a deep indentation in center of each.
Cut each of the remaining 3 slices into 4 equal parts.
Shape each part into a small ball; place a ball in each indentation.
Repeat with refrigerated batter.
Let rise until double, about 40 minutes.
Heat oven to 375°.
Beat egg yolk and 1 tablespoon water slightly; brush over tops.
Bake until golden brown, 15 to 20 minutes.
Immediately remove from pans.

Recipe Summary

Cuisine: 
French
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread

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