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LOCATION: Recipes >> Breads Yeast >> Brioche 02

Print this Recipe    Brioche 02

Brioche

1 oz yeast
1/4 cup tepid water
2 tsp salt
2 tsp sugar
1/4 cup tepid milk
3 and 1/2 cup flour
3 eggs
2 yolks
1/4 lb + 1 Tbsp butter
1 egg yolk to brush

Dissolve yeast in water. Add sugar and milk. Place flour and salt
in a bowl and dig a hole in the center. Add yeast mixture and eggs.
Stir until all is mixed. Then knead on a board until smooth. It
will stick to your hands and to the board. Add very little flour
if you really have to. Work butter into dough by spoons until all
butter has been absorbed. Place in a bowl, cover with plastic or
Saran wrap. Set aside in a cool dry place for 3 hours until it
triples in volume.

Place dough onto floured board and shape it into a rectangle. Fold
in three. Roll out. Let rest 1 1/2 hours. Keep refrigerated until
ready to use. Shape into brioches. Brush with egg yolk. Let rise
again. Bake in preheated 425 oven for 30 minutes.

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