Brioches Recipe
Are you looking for a lip smacking Brioches recipe? Milk Product is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. The French Brioches is generally consumed as a Breakfast. Please try this recipe and leave a comment for me here or on Twitter.
Ingredients
1/2 cup sugar
1/2 teaspoon salt
2 packages active dry yeast
3 1/2 cups all-purpose flour
3/4 cup butter or margarine
1/2 cup milk
1 teaspoon grated lemon peel
5 eggs
Directions
1. In large bowl, combine sugar, salt, yeast, and 1 1/2 cups flour. In 1-quart saucepan over medium heat, heat butter or margarine and milk until very warm (120° to 130°F.). Butter or margarine does not need to melt.
2. With mixer at low speed, beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Beat in grated lemon peel, 4 eggs, and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. Stir in 1 cup flour to make a very soft dough; beat with spoon 5 minutes.
3. Place dough in greased, large bowl. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour. Stir down dough; cover; refrigerate 2 hours or overnight.
4. About 2 hours before serving, punch down dough; turn onto lightly floured surface; cover and let rest 15 minutes. Grease twelve 3 3/4 by 1 1/2" brioche pans.
5. Cut off one-sixth of dough; set aside. Cut remaining dough into 12 pieces; shape each into ball and place in a brioche pan. Cut reserved dough into 12 pieces; shape into small balls. Make a depression in center of each large ball; place small balls in depressions. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 375°F. In cup, beat remaining egg; use to brush brioches. Bake brioches 20 minutes or until golden and brioches test done. Remove from pans.
2. With mixer at low speed, beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Beat in grated lemon peel, 4 eggs, and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. Stir in 1 cup flour to make a very soft dough; beat with spoon 5 minutes.
3. Place dough in greased, large bowl. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour. Stir down dough; cover; refrigerate 2 hours or overnight.
4. About 2 hours before serving, punch down dough; turn onto lightly floured surface; cover and let rest 15 minutes. Grease twelve 3 3/4 by 1 1/2" brioche pans.
5. Cut off one-sixth of dough; set aside. Cut remaining dough into 12 pieces; shape each into ball and place in a brioche pan. Cut reserved dough into 12 pieces; shape into small balls. Make a depression in center of each large ball; place small balls in depressions. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 375°F. In cup, beat remaining egg; use to brush brioches. Bake brioches 20 minutes or until golden and brioches test done. Remove from pans.
