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Brioche Recipe |
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Ingredients: 1 package active dry yeast 1/4 cup warm water (110o to 115o) 1/2 cup butter or margarine 1/3 cup sugar 1/2 teaspoon salt 4 cups all-purpose flour 1/2 cup milk 4 eggs 1 tablespoon water Oven 375o
Method Soften yeast in 1/4 cup warm water. Cream butter or margarine, sugar, and salt. add 1 cup of the flour and the milk to creamed mixture. Separate one of the eggs; set egg white aside. Blend yolk with remaining 3 eggs; add to creamed mixture. Add softened yeast; beat well. Stir in the remaining flour till smooth. Turn into a greased bowl. Cover; let rise in a warm place till double (about 2 hours).
refrigerate overnight; punch down. Turn out onto a lightly floured surface. Divide dough into quarters; set one aside. Divide each of the remaining quarters into 8 pieces, making a total of 24. With floured hands, form each piece into a ball, tucking under edges. Place each in a greased muffin cup. Divide reserved dough into 24 pieces; shape into balls.
With a floured finger, make an indentation in each large ball. Press a small ball into each indentation. Blend reserved egg white and 1 tablespoon water brush over rolls. Cover; let rise till nearly double (40 to 45 minutes). Bake in a 375o oven about 15 minutes, brushing again after 7 minutes. Makes 24.
To use individual brioche pans, prepare dough and divide into quarters as above; set one aside. Divide each remaining quarters into 6 pieces, making a total of 18. Form into balls; place in 18 greased individual brioche pans. Divide reserved dough into 18 pieces; shape into balls and place one atop each larger ball. Let rise; bake as directed above. Makes 18.
Per serving(1/24 of serving): 138 calories, 4 g protein, 19 g carbohydrates, 5 g fat, 104 mg sodium |
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