Brioche
From mystic_river1 16 years ago
- 30 minutes to make
- Serves 9
A very light side or dessert with fruit or ice cream.Really fluffy and sweet and good. A bit of preparation but worth it.
Ingredients
- 1/2 cup scalded milk shopping list
- 1/2 cup butter shopping list
- 1/3 cup sugar shopping list
- 1 tsp. salt shopping list
- 1 package dry yeast shopping list
- 1/4 cup warm water shopping list
- 1 egg yolk shopping list
- 3 eggs, beaten shopping list
- 3 1/4 cups sifted flour shopping list
- 2 eggs, beaten (brushing tops) shopping list
- Coarse sugar shopping list
How to make it
- In a large bowl cream butter.
- Add sugar and salt and mix together.
- Soften yeast in warm water.
- Blend the milk, butter mixture, and yeast.
- Add egg yolk, eggs, and flour.
- Beat with a wooden spoon for two minutes.
- Cover and let rise in warm place until more than doubled, about two hours.
- Stir down and beat thoroughly.
- Cover tightly with aluminum foil and refrigerate until dough is firm (about an hour).
- Grease the brioche tins with a brush and a small amount of margarine or non-stick spray.
- Scale the pate brioche into size 2 ounce pieces and round them up into smooth balls on a floured surface
- Using a pastry brush brush the tops of the dough balls with egg. Pick them up from the bottom with your fingers and dip the tops fully in a dish of decorative sugar.
- Place directly into the greased tins, with the sugar side up.
- Bake in a hot oven 425 degrees (F) until golden brown, reduce the heat to 375 F. toward the end of the bake.
- Remove from tins as soon as possible to prevent moisture build-up inside the tin.
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" It was excellent "
" It was excellent "