Brioche Recipe
Ingredients
| Warm water | 5 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Dry yeast envelope | 1 | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Salt | 3/4 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Soft butter | 3/4 Cup (16 tbs) | |
| Lemon extract | 1/2 Teaspoon | |
| All purpose flour | 2 3/4 Cup (16 tbs) |
Directions
Measure water and sugar into a small bowl and add the yeast.
Let stand for 10 minutes or until dissolved, then stir in the 1/2 cup flour.
Knead slightly until smooth and shape into a soft ball.
Gash the top and drop into 1 1/2 cups lukewarm water.
Let ball of dough rise to the top of the water (about a minute) before adding to other ingredients.
Meanwhile, beat the eggs slightly in a large beater bowl.
Add the next four ingredients and beat in 1 1/2 cups of the flour and the risen yeast ball.
Scrape and remove the beaters and add remaining flour with a wooden spoon.
Knead slightly on a floured board just until smooth, about 1 minute.
Dough will be soft.
Place in a warm oiled bowl and cover.
Let rise until puffy (about 1 hour) then stir down and scrape into an oiled 8-inch square pan.
Chill in the freezer for 30 minutes or until dough is firm enough to handle.
Oil 2 1/2 dozen fluted tart pans or muffin pans.
Cut off small pieces of dough and turn edges under to form smooth balls one third the size of the tart pans (about golf-ball size).
Press your finger deep into the centre of each ball and fill the depression with tiny balls of dough about the size of a filbert.
Cover and let rise about 45 minutes or until doubled in bulk.
Brush carefully with 1 egg yolk slightly beaten with 2 tablespoons water.
Bake at 400F for 15 to 20 minutes.
Let stand for 10 minutes or until dissolved, then stir in the 1/2 cup flour.
Knead slightly until smooth and shape into a soft ball.
Gash the top and drop into 1 1/2 cups lukewarm water.
Let ball of dough rise to the top of the water (about a minute) before adding to other ingredients.
Meanwhile, beat the eggs slightly in a large beater bowl.
Add the next four ingredients and beat in 1 1/2 cups of the flour and the risen yeast ball.
Scrape and remove the beaters and add remaining flour with a wooden spoon.
Knead slightly on a floured board just until smooth, about 1 minute.
Dough will be soft.
Place in a warm oiled bowl and cover.
Let rise until puffy (about 1 hour) then stir down and scrape into an oiled 8-inch square pan.
Chill in the freezer for 30 minutes or until dough is firm enough to handle.
Oil 2 1/2 dozen fluted tart pans or muffin pans.
Cut off small pieces of dough and turn edges under to form smooth balls one third the size of the tart pans (about golf-ball size).
Press your finger deep into the centre of each ball and fill the depression with tiny balls of dough about the size of a filbert.
Cover and let rise about 45 minutes or until doubled in bulk.
Brush carefully with 1 egg yolk slightly beaten with 2 tablespoons water.
Bake at 400F for 15 to 20 minutes.
Chef
