|Warm water||1⁄2 Cup (8 tbs)|
|Active dry yeast||1⁄4 Ounce|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Soft butter/Regular margarine||1 Cup (16 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
If possible, check temperature of warm water with thermometer.
Sprinkle yeast over water in large bowl of electric mixer; stir until dissolved.
Add sugar, salt, lemon peel, butter, 6 eggs, and 3 cups flour; at medium speed, beat 4 minutes.
Add remaining flour; at low speed, beat until smooth—about 2 minutes.
Cover bowl with waxed paper and damp towel; let rise in warm place (85F), free from drafts, until double in bulk—about 1 hour.
Refrigerate, cov- ered, overnight.
Next day, grease 24 (3-inch) muffin-pan cups.
Stir down dough with wooden spoon.
Dough will be soft.
Turn out onto lightly floured board; divide in half.
Return half to bowl; refrigerate until ready to use.
Working quickly, shape three fourths of dough on board into a 12-inch roll.
With floured knife, cut into 12 pieces.
Shape each into ball; place in pre- pared muffin cup.
Divide other fourth of dough into 12 parts; shape into balls.
With finger, press indentation in center of each large ball; fill with small ball.
Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk—about 1 hour.
Meanwhile, shape refrigerated half of dough, and let rise, as directed.
Preheat oven to 400F.
1Combine egg yolk with 1 tablespoon water; brush on Brioche.
Bake 15 to 20 minutes, or until golden-brown.
Serve hot or cold.