Authentic Brioche Recipe

How about trying a great brioche recipe? It is a french kitchen discovery, which is served as side dish across the world. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful brioche.

Summary

CuisineFrenchCourseSide Dish
MethodBaked

Ingredients

 
1 package active dry yeast
 
1/4 cup warm water (110° to 115°)
 
1/2 cup butter or margarine
 
1/3 cup sugar
 
1/2 teaspoon salt
 
4 cups all-purpose flour
 
1/2 cup milk
 
4 eggs
 
1 tablespoon water

Directions

Soften yeast in 1/4 cup warm water.
Cream butter or margarine, sugar, and salt.
Add 1 cup of the flour and the milk to creamed mixture.
Separate one of the eggs; set egg white aside.
Blend egg yolk with the remaining 3 eggs.
Add eggs and softened yeast to creamed mixture; beat well.
By hand, stir in the remaining flour till smooth.
Turn into a lightly greased bowl.
Cover and let rise in a warm place till double (about 2 hours).
Refrigerate dough overnight.
Stir down.
Turn out onto a lightly floured surface.
Divide dough into quarters; set one quarter aside.
Divide each of the remaining quarters into 8 pieces, making a total of 24.
With floured hands, form each piece into a ball, tucking under cut edges.
Place each in greased muffin cup.
Divide the reserved dough into 24 pieces; shape into smooth balls.
With floured finger, make an indentation in each large ball.
Press small balls into indentations.
Cover and let rise in a warm place till double (40 to 45 minutes).
Combine the reserved egg white and 1 tablespoon water; brush over rolls.
Bake at 375° about 15 minutes, brushing again with egg white mixture after 7 minutes.

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