French Brioche Recipe
Ingredients
| Active dry yeast | 1/3 | |
| 1/3 cup lukewarm milk | ||
| Sugar | 1/4 Teaspoon | |
| All purpose flour | 4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Butter/Margarine | 6 Tablespoon | |
| Eggs | 2 Large, Well beaten | |
Directions
Mix the yeast with the lukewarm milk.
Stir in the 1/4 teaspoon sugar and 6 tablespoons flour.
Mix well, cover the bowl with a piece of oiled plastic wrap and leave in a warm place until frothy.
Sift the remaining flour with the salt into a bowl, rub in the butter or margarine until the mixture resembles breadcrumbs and then add the remaining sugar and beaten eggs.
Stir in the yeast liquid and mix together to give a fairly stiff dough.
Turn out onto a lightly floured surface and knead well.
Place the dough in an oiled plastic bag and leave in a warm place to rise.
When the dough has risen, turn it out onto a lightly floured surface, punch down and knead lightly.
Take three-quarters of the dough and roll it into 8-10 balls.
Place each ball in a buttered, fluted brioche or muffin tins.
Roll the remaining dough into 8-10 small balls, elongating them slightly to make them pear-shaped.
Press a finger into each of the larger balls in the brioche panto make a well, then fit the stalks of the smaller balls into each one.
Place the brioche pan on a baking sheet and cover with oiled plastic wrap.
Set aside in a warm place until the brioches rise out of the pans then, if liked, brush them with a little beaten egg.
Bake in the center of a hot oven (425°F) for about 15 minutes until well risen and well browned.
Cool on a cake rack.
Stir in the 1/4 teaspoon sugar and 6 tablespoons flour.
Mix well, cover the bowl with a piece of oiled plastic wrap and leave in a warm place until frothy.
Sift the remaining flour with the salt into a bowl, rub in the butter or margarine until the mixture resembles breadcrumbs and then add the remaining sugar and beaten eggs.
Stir in the yeast liquid and mix together to give a fairly stiff dough.
Turn out onto a lightly floured surface and knead well.
Place the dough in an oiled plastic bag and leave in a warm place to rise.
When the dough has risen, turn it out onto a lightly floured surface, punch down and knead lightly.
Take three-quarters of the dough and roll it into 8-10 balls.
Place each ball in a buttered, fluted brioche or muffin tins.
Roll the remaining dough into 8-10 small balls, elongating them slightly to make them pear-shaped.
Press a finger into each of the larger balls in the brioche panto make a well, then fit the stalks of the smaller balls into each one.
Place the brioche pan on a baking sheet and cover with oiled plastic wrap.
Set aside in a warm place until the brioches rise out of the pans then, if liked, brush them with a little beaten egg.
Bake in the center of a hot oven (425°F) for about 15 minutes until well risen and well browned.
Cool on a cake rack.
Chef
