Basic Large Sweet Brioche Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| 1/3 cup extra fine sugar | ||
| Salt | 1 1/2 Teaspoon | |
| Yeast package | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Warm milk | 1/4 Cup (16 tbs) | |
| Eggs | 4 standard | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| 1 recipe Egg Wash | ||
Directions
Beat butter in large mixing bowl with wooden spoon or electric mixer until creamy.
Add combined sugar and salt gradually; cream until well blended.
Sprinkle yeast over warm water in small bowl; stir until dissolved.
Add milk, yeast, eggs, and flour to creamed mixture.
Beat vigorously with wooden spoon 2 minutes or until smooth; scrape sides of bowl frequently.
Cover; let rise in warm place about 2 hours or until double in bulk.
Stir down; beat vigorously with wooden spoon 2 minutes.
Cover with aluminum foil; refrigerate overnight.
Stir down; turn onto lightly floured surface.
With floured hands shape 3/4 of dough into ball.
Place in well-buttered, fluted brioche mold.
Snip a cross in center with scissors; push dough to sides to form a well.
Moisten inside of well with water.
Shape remaining dough into pear shape to form head.
Push pointed end into well in the center of large ball.
Cover; let rise in warm place 1 hour and 20 minutes or until double in bulk.
Bake in preheated 400°F oven 1 hour or until cake tester comes out clean.
Brush with Egg Wash 5 minutes before removing from oven.
An aluminum-foil tent can be placed over brioche if it browns too quickly.
Remove from oven; turn onto wire rack to cool.
Fill brioche with sweet or savory filling.
Remove head; trim.
Pull out dough in center of brioche to leave shell 1/2 to 3/4 inch thick.
Fill as desired.
Add combined sugar and salt gradually; cream until well blended.
Sprinkle yeast over warm water in small bowl; stir until dissolved.
Add milk, yeast, eggs, and flour to creamed mixture.
Beat vigorously with wooden spoon 2 minutes or until smooth; scrape sides of bowl frequently.
Cover; let rise in warm place about 2 hours or until double in bulk.
Stir down; beat vigorously with wooden spoon 2 minutes.
Cover with aluminum foil; refrigerate overnight.
Stir down; turn onto lightly floured surface.
With floured hands shape 3/4 of dough into ball.
Place in well-buttered, fluted brioche mold.
Snip a cross in center with scissors; push dough to sides to form a well.
Moisten inside of well with water.
Shape remaining dough into pear shape to form head.
Push pointed end into well in the center of large ball.
Cover; let rise in warm place 1 hour and 20 minutes or until double in bulk.
Bake in preheated 400°F oven 1 hour or until cake tester comes out clean.
Brush with Egg Wash 5 minutes before removing from oven.
An aluminum-foil tent can be placed over brioche if it browns too quickly.
Remove from oven; turn onto wire rack to cool.
Fill brioche with sweet or savory filling.
Remove head; trim.
Pull out dough in center of brioche to leave shell 1/2 to 3/4 inch thick.
Fill as desired.
Chef
