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A rich and tender bread. Easy to do.
Make and share this Classic Brioche a Tete recipe from Food.com.
- Preheat oven to 400ºF (200ºC).
- In bowl of heavy-duty mixer and using paddle attachment, combine yeast, sugar, salt and 1 cup (250 mL) of the flour.
- Add hot water; beat at medium speed for 2 minutes or until smooth.
- Reduce speed to medium-low. Add eggs, 1 at a time, beating well after each addition.
- Gradually beat in 2 cups (500 mL) of the remaining flour.
- Add butter, a few pieces at a time, beating until completely incorporated.
- Gradually add remaining flour to make very sticky soft dough.
- Cover with plastic wrap; let rise in warm draft-free spot until doubled in bulk, about 3 hours.
- Gently deflate dough; cover and refrigerate for at least 6 hours or for up to 18 hours.
- (Dough can be frozen for up to 2 weeks; thaw in refrigerator for 24 hours before proceeding.).
- Turn out dough onto lightly floured surface.
- Using no more than 1/2 cup (125 mL) flour to keep hands floured during shaping, gently knead dough into ball.
- Divide into quarters. Roll each quarter into 12-inch (30 cm) long rope.
- Divide each rope into six 2-inch (5 cm) pieces; cut 1 of the pieces from rope into 5 equal lengths.
- Shape all pieces into balls, making 20 large and 20 small.
- Place large balls in 20 well-greased brioche moulds or large muffin cups.
- Using scissors, cut X in top of each.
- Snuggle small ball into each X.
- Stir egg yolks with water; brush over brioche.
- Cover lightly and let rise in warm draft-free spot until doubled in bulk, about 45 minutes.
- Bake in centre of oven for about 20 minutes or until golden.
- Let cool slightly in moulds on racks.
- Remove moulds; let cool completely on racks.
- (Brioche can be wrapped individually and frozen in airtight container for up to 12 weeks.).
- Canadian Living.