Brioche Recipe
Ingredients
| All-purpose flour - 3 cups | ||
| Active dry yeast | 1 | |
| Water - 1/4 cup warm (150° to 110° F) | ||
| Butter | 1 Cup (16 tbs), softened | |
| Eggs | 6 | |
| Sugar | 2 Tablespoon | |
| Salt | 3/4 Teaspoon | |
Directions
MAKING
1) Take a large mixing bowl and soften the yeast in warm water. Combine 5 eggs, salt, sugar and 2 cups of flour. Knead for about 4 minutes or until smooth. Add remaining flour and knead for another 1 minute.
2) Cover the dough and allow it to rise for about 1 1/2 - 2 hours or until it becomes double the size. Use a spoon or spatula to beat it again.
3) Cover it and refrigerate overnight. Beat it again and place on a lightly floured surface.
4) FOR LARGE LOAF: With lightly floured hands, roll 3/4 of the dough into a large ball. Place in lightly greased 5-cup brioche pan. With lightly floured fingers, make a deep indentation (about 3 inches in diameter and 2 inches deep) in the center of the dough. Roll the remaining dough into a small ball and place within the indentation. Cover and allow it to rise for 1 1/2 - 2 hours. In the meanwhile, prepare an egg-wash by beating 1 egg in 2 teaspoons water. Brush the top of loaf with this and bake in a pre-heated oven for 35-40 minutes at 375 °F. Allow it to cool on a wire rack and remove from the pan by gently loosening from the ends with a help of a spatula.
5) FOR INDIVIDUAL ROLLS: Divide the dough into half. Cover and refrigerate one half. (Dough becomes soft and sticky when warm). Cut 1/4 of the remaining dough into 12 equal pieces. With lightly floured hands, roll each piece into a small ball and set aside. Cut remaining 3/4 of dough into 12 equal pieces. Roll each piece into a large ball. Place each large ball in lightly greased 2 1/2-inch muffin cup or individual brioche pan. With lightly floured finger, make a deep indentation (about 1/2-inch in diameter and 1/2 inch deep) in the center of each dough ball. Place 1 small ball each in every indentation. Repeat with the remaining refrigerated dough. Cover and let rise for about 30-60 minutes or until large balls almost reach tops of muffin cups. Beat 1 egg with 2 teaspoons water. Gently brush the top of each roll with this egg mixture. Bake in preheated oven at 375°F for 15 to 17 minutes or until firm and lightly browned. Remove from the cups and cool on a wire rack.
SERVING
6) Serve with some cream and fresh fruits and savor the delicious taste!
1) Take a large mixing bowl and soften the yeast in warm water. Combine 5 eggs, salt, sugar and 2 cups of flour. Knead for about 4 minutes or until smooth. Add remaining flour and knead for another 1 minute.
2) Cover the dough and allow it to rise for about 1 1/2 - 2 hours or until it becomes double the size. Use a spoon or spatula to beat it again.
3) Cover it and refrigerate overnight. Beat it again and place on a lightly floured surface.
4) FOR LARGE LOAF: With lightly floured hands, roll 3/4 of the dough into a large ball. Place in lightly greased 5-cup brioche pan. With lightly floured fingers, make a deep indentation (about 3 inches in diameter and 2 inches deep) in the center of the dough. Roll the remaining dough into a small ball and place within the indentation. Cover and allow it to rise for 1 1/2 - 2 hours. In the meanwhile, prepare an egg-wash by beating 1 egg in 2 teaspoons water. Brush the top of loaf with this and bake in a pre-heated oven for 35-40 minutes at 375 °F. Allow it to cool on a wire rack and remove from the pan by gently loosening from the ends with a help of a spatula.
5) FOR INDIVIDUAL ROLLS: Divide the dough into half. Cover and refrigerate one half. (Dough becomes soft and sticky when warm). Cut 1/4 of the remaining dough into 12 equal pieces. With lightly floured hands, roll each piece into a small ball and set aside. Cut remaining 3/4 of dough into 12 equal pieces. Roll each piece into a large ball. Place each large ball in lightly greased 2 1/2-inch muffin cup or individual brioche pan. With lightly floured finger, make a deep indentation (about 1/2-inch in diameter and 1/2 inch deep) in the center of each dough ball. Place 1 small ball each in every indentation. Repeat with the remaining refrigerated dough. Cover and let rise for about 30-60 minutes or until large balls almost reach tops of muffin cups. Beat 1 egg with 2 teaspoons water. Gently brush the top of each roll with this egg mixture. Bake in preheated oven at 375°F for 15 to 17 minutes or until firm and lightly browned. Remove from the cups and cool on a wire rack.
SERVING
6) Serve with some cream and fresh fruits and savor the delicious taste!
Chef
