Prep 16 hrs
Cook 20 mins
Brioche are a lovely "eggy" bread from France. I am posting this here to try. The dough rests overnight in the refrigerator and is baked in the morning so plan accordingly.
- 1⁄2 cup milk
- 1⁄2 cup butter
- 1⁄3 cup sugar
- 1 teaspoon salt
- 1⁄4 cup warm water (105-115F)
- 1 (1/4 ounce) package active dry yeast
- 3 eggs
- 1 egg yolk
- 3 1⁄2 cups flour, unsifted
- 1 egg white
- 1 tablespoon sugar
- In a small saucepan, scald milk and cool to lukewarm.
- Cream butter or margarine in a large mixing bowl.
- Gradually add sugar and salt to butter, beat until light and fluffy.
- Measure water into a small bowl.
- Sprinkle yeast over the water and stir until dissolved.
- Add lukewarm milk, yeast dissolved in water, eggs, egg yolk and flour to creamed butter mixture; beat vigorously with a wooden spoon for 2 minutes.
- Cover bowl and let rise in a warm place, free from draft, until more than doubled in bulk (about 2 hours).
- Stir down and beat vigorously for 2 minutes.
- Cover tightly and refrigerate overnight.
- In the morning, beat down the dough.
- Turn soft dough out onto a lightly floured board; divide into 2 different sized pieces - 1 piece 3/4 and the 2nd piece 1/4 of the dough.
- Cut both large piece of dough into 24 equal pieces and smaller piece of dough into 24 equal pieces; form all into smooth balls.
- Grease 24 muffin cups.
- Place one larger ball into each muffin cup.
- Make a deep indentation in center of each large ball.
- Dampen each lightly with cold water and press a small ball into each indentation.
- Cover with a damp towel and let rise in a warm place, free from draft, until doubled in bulk, about 50 minutes.
- Heat oven to 375°F.
- Beat together 1 egg white and 1 tablespoon sugar.
- Brush the top of each brioche lighly with the beaten egg.
- Bake 15 to 20 minutes, or until lightly browned and baked.
- Turn out of pans immediately to cool.