Authentic Brioche Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1⁄4 Cup (4 tbs) (110° to 115°) | |
| Butter/Margarine | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| All purpose flour | 4 Cup (64 tbs) | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Eggs | 4 | |
| Water | 1 Tablespoon |
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.
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.
Chef
