Quick & Easy Brioches Recipe
This Brioches recipe has got everything to make you go weak on your knees. This yummy yummy Brioches recipe is a gift of the French cuisine. Surely, Brioches is a recipe one can try out any time.
Ingredients
1 teaspoon sugar
1/2 cup (125 ml) warm milk (110°F, 43°C)
2 pkgs. active dry yeast
3-1/3 cups (500 g) all-purpose flour
1/2 teaspoon salt
3/4 cup plus 2 tablespoons (200 g) butter
4 eggs
1 egg yolk, beaten
Directions
Stir sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter and 4 eggs into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 30 minutes.
Grease 20 small brioche or muffin pan cups.
Knead risen dough lightly.
Take three-fourths of the dough and shape into about 20 small balls.
Place in greased pans.
Make an equal number of smaller pear-shape pieces from remaining dough.
Make a small hollow in dough in pans; place smaller pieces of dough on top with larger end in hollow.
Brush brioches with egg yolk.
Let rise in a warm place 15 minutes.
Preheat oven to 425°F (220°C).
Bake brioches about 15 minutes or until risen and golden brown.
Cool on a rack.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter and 4 eggs into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 30 minutes.
Grease 20 small brioche or muffin pan cups.
Knead risen dough lightly.
Take three-fourths of the dough and shape into about 20 small balls.
Place in greased pans.
Make an equal number of smaller pear-shape pieces from remaining dough.
Make a small hollow in dough in pans; place smaller pieces of dough on top with larger end in hollow.
Brush brioches with egg yolk.
Let rise in a warm place 15 minutes.
Preheat oven to 425°F (220°C).
Bake brioches about 15 minutes or until risen and golden brown.
Cool on a rack.
