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Brioche |
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Serves: 3 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Brioche recipe on the web!!_ cup milk ___ cup butter or margarine _ teaspoon salt ___ cup sugar _ packages yeast active dry ___ cup water warm (105° to 115° F) _ eggs beaten _ tablespoon lemon juice fresh _ 1/4 cups flour sifted _ egg white Melted butter or margarine * See note below. * Scald milk and pour over 1/2 cup butter or margarine, salt and sugar in a large mixer bowl; let cool to lukewarm. Sprinkle yeast on water; let set until foamy, 5 to 10 minutes. Add eggs, lemon juice and yeast to milk mixture. Beat in flour to make a soft dough that can be handled. On a lightly-floured surface, knead dough lightly until smooth and satiny. Place in a greased bowl; turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 60 minutes. Punch down dough, turn out on a lightly-floured surface and knead lightly. For three 7-inch brioche: Divide dough into three potions. Take one portion; tear off 3/4 of dough, roll into a ball and place in a greased brioche pan. Shape remaining 1/4 of dough into teardrop shape. With your fingers or the end of a wooden spoon, make a deep indentation in the larger dough in pan and brush hole with lightly-beaten egg white; set narrow end of teardrop-shaped dough securely in hole, pinch dough together to hold teardrop in center. Brush with melted butter or margarine. Repeat with remaining two portions of dough. Cover and let rise in a warm place, free from drafts, until doubled, about 40 to 60 minutes. Bake in a preheated 400° F oven for 15 minutes or until golden. Turn bread over in pans and return to oven to brown bottoms, about 5 minutes. Remove from pans at once, brush with melted butter or margarine and serve warm. For 36 individual brioche: Shape 3/4 of the dough into 36 smooth balls about 2 inches in diameter; place in a greased muffin pan or individual brioche pans; flatten slightly. Shape remaining 1/4 of the dough into 36 teardrop shapes. Make a deep indentation in each of the larger balls in pans and brush holes with lightly beaten egg white. Set narrow end of teardrop-shaped dough securely in each hole; pinch dough together to hold teardrop in center. Brush with melted butter or margarine. Cover and let rise in a warm place, free from drafts, until doubled, about 40 to 60 minutes. Bake in a preheated 400° F oven for 10 to 12 minutes. Remove from pans at once, brush with melted butter or margarine and serve warm. 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