French Brioches Recipe
Would you like to try a fabulous Brioches recipe? It is a nice dish to be prepared within 20 minutes. The key ingredient here is egg. The French Brioches is an amazing Breakfast. I am sure both of us will be in agreement that this Brioches is very delectable.
Ingredients
1 package active dry yeast
1/2 cup warm water (about 110°)
2 teaspoons sugar
1 1/4 teaspoons salt
3 eggs
1/4 cup butter or margarine, softened
3 1/2 to 4 cups all-purpose flour
1 egg yolk beaten with 1 tablespoon milk
Directions
In a large bowl, dissolve yeast in water; let stand until bubbly.
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.
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.
