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  Warm water 1⁄2 Cup (8 tbs)
  Active dry yeast 1⁄4 Ounce
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Grated lemon peel 1 Teaspoon
  Soft butter/Regular margarine 1 Cup (16 tbs)
  Eggs 6
  All purpose flour 4 1⁄2 Cup (72 tbs)
  Egg yolk 1

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.
Makes 24

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4369 Calories from Fat 1971

% Daily Value*

Total Fat 224 g344.3%

Saturated Fat 128.2 g641.2%

Trans Fat 0 g

Cholesterol 1942.1 mg647.4%

Sodium 2411.2 mg100.5%

Total Carbohydrates 486 g161.9%

Dietary Fiber 17.2 g68.8%

Sugars 54.2 g

Protein 103 g205.9%

Vitamin A 147.1% Vitamin C 10.8%

Calcium 33.4% Iron 184.9%

*Based on a 2000 Calorie diet

Brioche Recipe