Tuesday, March 27, 2007

Brioche Recipe


Brioche Recipe

1 teaspoon sugar
1 tablespoon lukewarm water
1 package active dry yeast
2 cups all purpose flour
½ teaspoon salt
2 eggs, beaten
4 tablespoons butter, melted and cooled.

Makes 12
Dissolve the sugar in the water. Sprinkle the yeast on top and leave in a warm place for about 20 minutes or until frothy.
Sift the flour and salt into a bowl. Make a well in the center and put in the yeast liquid, eggs and butter. Gradually draw the flour into the liquids and mix to soft dough. Keep until the dough in smooth and elastic, then leave in a warm place to rise until doubled in size.
Knead the dough lightly to knock out any air bubbles, then divide into 12 portions. Shape three-quarters of each portion into a ball and place in a greased 7.5 cm/3 inch brioche or deep bun (muffin) tin. Press a hole firmly in the center of each ball with your finger. Roll the remaining one-quarter of each dough portion into a small ball, slightly taper one side and place it top of the larger ball. Leave to rise in a warm place until doubled in size. Beat the egg for the glaze lightly with the water and sugar. Brush this over the brioches, then bake in a preheated very hot oven (230*C/450*F, Gas mark 8) for 10 minutes. Serve warm.

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