Brioches
Ingredients
1 tsp sugar | ||
1/2 cup warm milk (110 degrees) | ||
2 packages active dry yeast | ||
1 tsp kosher salt | ||
3/4 cup, plus 2 tbs unsalted butter | ||
3/4 cup, plus 2 tbs unsalted butter | ||
4 eggs | ||
1 egg yolk beaten |
- Stir sugar into warm milk and sprinkle with yeast.
- Let stand for 5 minutes or until the surface is frothy.
- Stir gently to moisten any dry particles remaining on top.
- Sift the flour and salt into a large bowl.
- Melt the butter, then cool slightly.
- Lightly beat butter and 4 eggs into yeast mixture.
- Pour into flour mixture, combining to make a dough,
- On a floured surface, knead dough until smooth.
- Cover and let rise in a warm place for 30 minutes.
- Grease 20 small small brioche or muffin pan cups.
- Knead risen dough lightly, then take 3/4 of the dough and shape into about 20 small balls.
- Place in the greased pans, then make a equal number of smaller pear shape pieces from the remaining dough.
- Make a small hollow in the dough in the pans and place the smaller pieces of dough on top with larger end in hollow.
- Brush brioches with egg yolk and let rise in a warm place for 15 minutes.
- Bake the brioches in a preheated 425 degree oven for about 15 minutes, or until golden and brown.
- Cool on a rack.
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