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Baked French Brioches Recipe
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (About 110A)|
|Salt||1 1⁄4 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|All purpose flour||4 Cup (64 tbs)|
|Egg yolk||1 , beaten|
Serving size: Complete recipe
Calories 2568 Calories from Fat 618
% Daily Value*
Total Fat 70 g107.8%
Saturated Fat 35.8 g179.2%
Trans Fat 0 g
Cholesterol 940.5 mg
Sodium 2669.3 mg111.2%
Total Carbohydrates 399 g133%
Dietary Fiber 16.7 g66.6%
Sugars 12.6 g
Protein 79 g158.2%
Vitamin A 47.1% Vitamin C 0.07%
Calcium 20.2% Iron 160.4%
*Based on a 2000 Calorie diet
Stir in sugar, salt, and eggs.
Cut butter into small pieces and add to liquid.
Gradually beat in 3 1/2 cups flour, mixing until flour is evenly moistened and dough holds together.
Shape into a ball and place on a floured board.
Knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (1 to 2 hours).
Punch dough down; knead briefly on a lightly floured board.
Return to greased bowl; turn over to grease top.
Cover with plastic wrap and refrigerate for 12 to 24 hours.
Knead on a lightly floured board to release air.
Divide dough into 24 equal pieces.
Dough is easiest to handle if kept cold, so shape a few at a time, keeping remaining pieces covered separately and refrigerated until ready to use.
Pinch off about 1/8 of each portion and set aside.
Carefully shape each larger section into a smooth ball by pulling surface of dough to underside of ball; this is very important if you want to achieve a good-looking brioche.
Set each ball, smooth side up, in a well-buttered 3 to 4-inch petite brioche pan, fluted tart pan, or 3-inch muffin cup.
Press dough down to fill pan bottom evenly.
Shape small piece of dough into a teardrop that is smooth on top.
With your finger, poke a hole in center of brioche dough in pan and insert pointed end of small piece in hole, settling securely (otherwise, topknot will pop off at an angle while baking).
Repeat until all brioches are shaped.
If you work quickly, you can leave pans at room temperature when filled; otherwise, place each filled pan, lightly covered, in the refrigerator.
When all pans are filled, cover and let stand in a warm place until almost doubled (1 to 2 hours).
With a soft brush, paint tops of brioches with egg yolk and milk mixture (do not let glaze accumulate in joint of topknot).
Bake in a 425° oven for about 20 minutes or until richly browned.
Remove from pans and serve warm, or let cool on racks.