|Warm water||1⁄3 Cup (5.33 tbs)|
|Dry yeast||10 Gram|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Lukewarm water||2 Cup (32 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Lemon extract||1⁄2 Teaspoon|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
Measure 1/3 cup water and sugar into small bowl, and add yeast.
Let stand 10 minutes or until dissolved; stir in 1/2 cup flour.
Knead slightly until smooth, and shape into soft ball.
Gash top, and drop into bowl of lukewarm water.
Let dough rise to top of water before removing from water and adding to other ingredients.
Mean-while, beat 4 eggs slightly in large bowl.
Add next 4 ingredients, and beat in 1 1/2 cups flour and risen yeast ball.
Scrape and remove beaters, and add remaining flour with wooden spoon and then by hand.
Knead slightly just until smooth, about 1 minute.
Dough will be soft.
Place in warm oiled bowl, and cover.
Let rise until puffy (about 1 hour); stir down, and scrape into oiled 8-inch square pan.
Chill in freezer 30 minutes or until dough is firm enough to handle.
Oil 2 1/2 dozen fluted tart pans or muffih pans.
Cut off small pieces of dough, and turn edges under to form smooth balls 1/3 the size of the tart pans.
Press thumb or finger into center of each ball; mold tiny balls of dough, and place in the depressions.
Cover, and let rise about 45 minutes or until doubled in bulk.
Make solution of egg yolk and 2 tablespoons water, and brush carefully over brioches.
Bake at 400°F 15 to 20 minutes, depending on size.
Makes 2 1/2 dozen.