You are here

Brioche Ii Easy Method

Western.Chefs's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (105 To 115 Degree F)
  Sifted flour 4 Cup (64 tbs)
  Sugar 3 Tablespoon
  Salt 1 Teaspoon
  Butter/Margarine 1 1⁄2 Cup (24 tbs), softened to room temperature
  Eggs 6 , lightly beaten
For glaze
  Egg yolk 1 , lightly beaten with 1 tablespoon cold water
  Cold water 1 Tablespoon
Directions

Mix yeast, warm water, and 1/4 cup flour until smooth in a small bowl; set in a pan of lukewarm water (water should come 1/3 of way up bowl) and let stand in a warm spot until bubbles form on yeast mixture, 5-10 minutes.
Meanwhile, sift 3 cups flour with the sugar and salt and set aside.
Cream butter in a large bowl with an electric mixer until fluffy.
Add flour mixture, a little at a time, alternately with eggs.
Beat 2 minutes at medium speed.
Add yeast mixture, beat 1/2 minute at low speed, then 2 minutes at medium speed.
Add remaining 3/4 cup flour by hand, a little at a time, beating with a wooden spoon after each addition.
Cover dough with cloth, set in a warm, draft-free spot, and let rise until doubled in bulk, 2 1/2-3 hours.
Stir dough down, cover with foil, and refrigerate 6-8 hours or overnight.
Now divide dough, shape into 24 brioches, allow to rise, glaze, and bake as directed in Brioche.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
3.984615
Average: 4 (13 votes)