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Traditional Brioche Recipe
|Castor sugar||1 1⁄2 Tablespoon (23 Milliliter)|
|Yeast||1 Ounce (15 Gram)|
|Tepid water||3 Fluid Ounce (75 Milliliter)|
|Flour||8 Ounce (225 Gram)|
|Eggs||2 , beaten|
|Butter||4 Ounce, melted (125 Gram)|
|Egg||1 , beaten|
|Cold water||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 1975 Calories from Fat 966
% Daily Value*
Total Fat 110 g168.7%
Saturated Fat 63.3 g316.6%
Trans Fat 0 g
Cholesterol 878.3 mg292.8%
Sodium 491.9 mg20.5%
Total Carbohydrates 202 g67.3%
Dietary Fiber 8.4 g33.7%
Sugars 24.3 g
Protein 46 g91.3%
Vitamin A 71.3% Vitamin C 0.05%
Calcium 14.7% Iron 79%
*Based on a 2000 Calorie diet
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Sift the flour, salt and remaining sugar into a warmed bowl.
Add the yeast mixture, eggs and melted butter and mix to a very soft dough.
Cover and set aside in a warm place for 1 1/2 hours or until the dough has doubled in size.
Put into a well-greased brioche mould.
Put the mould into the oven preheated to hot (220°C/425°F or Gas Mark 7) and bake for 10 minutes.
Beat the glaze ingredients together, then brush generously over the brioche.
Return to the oven reduced to fairly hot (190°C/375°F or Gas Mark 5) and continue to bake for a further 20 minutes, or until a knife inserted into the centre comes out clean.
Cool in the mould for 30 minutes, then transfer to a wire rack to cool completely.