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Brioche

These elegant top knotted rolls are said to have originated in the district of Brie in France. Light and delicate, they are rich in butter and eggs. Serve warm from the oven for breakfast as the French do, or reheat before serving.

 

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This recipe makes 18 rolls
Ingredients
Bread Flour3+1/2 cups
Active Dry Yeast2+1/4 tsp
Sugar1/3 cup
Salt1 tsp
Water1/2 cup
Butter, softened1/2 cup
Eggs4
Egg yolk1
Milk1 TBSP
Directions

This recipe is featured at Food Wanderings.

Preheat oven to 350ºF

 

In large bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat water and butter until warm (120-130ºF). Add to flour mixture. Add eggs. By hand, stir until smooth. Gradually stir in remaining flour to make a very soft dough. Cover bowl with plastic wrap and foil; refrigerate 6 to 12 hours.

 

Punch down dough. Divide into 3 parts. Refrigerate two thirds of dough until ready ot shape. Divide each third into 6 pieces. Cut off one-fourth of the dough from each piece. On well-floured surface, shape each large and small piece into a smooth ball. Place large balls into greased muffin pan cups or individual brioche pans. Press ball to fill cup; make a deep indentation in the center of dough. Press small ball into indentation. Cover; let rise in warm place until double, about 30 minutes. Combine egg yolk and milk; gently brush tops of rolls. Bake at 350ºF for 15 to 20 minutes until golden brown. Remove from muffin pan cups; cool.

 

 

*You can substitute Quick Rise Yeast (instant/fast-rising) in place of Active Dry Yeast. When using Quick Rise Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

 

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