International Recipes
Brioche
This has a tender crust and a feathery interior.
Ingredients
- 1 package active dry yeast
- 1/4 cup warm water (105 to 115 degrees F)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 eggs
- 1 egg white
- 1 cup butter, softened
- 3 1/2 cups all-purpose flour, divided
- 1 egg yolk
- 1 tablespoon water
Instructions
- Dissolve yeast in warm water in large mixer bowl.
- Add sugar, salt, 4 eggs, egg white, butter and 2 cups of the flour. Beat on low speed, scraping bowl constantly, for 30 seconds.
- Beat on medium speed, scraping bowl occasionally, for 10 minutes.
- Stir in remaining flour until smooth. Scrape batter from side of bowl.
- Cover with plastic wrap; let rise in warm place until double, about 1 hour.
- Stir down batter by beating about 25 strokes.
- Cover bowl tightly with plastic wrap; refrigerate at least 8 hours.
- Stir down batter which will be soft and slightly sticky. Divide batter into halves.
- Cover and refrigerate one half until ready to use.
- Shape 1/4 of the batter into a ball on lightly floured surface. Shape remaining 3/4 batter into a 3 1/2 inch
flattened round. Repeat with refrigerated batter.
- Grease two 5 cup brioche pans or two 1 1/2 quart ovenproof bowls. Place large rounds in pans, patting to fit. Make indentation about 2 inches in diameter in center of each; Place smaller balls in indentations. Cover and let rise until double, about 1 1/2 hours.
- Heat oven to 375 degrees F.
- Beat egg yolk and 1 tablespoon water slightly; brush over tops. Do not let egg-yolk mixture accumulate around edges of pans.
- Bake until golden brown, 25 to 30 minutes. Immediately remove from pans.
Individual Brioches
- Grease 24 individual brioche pans or 2 1/2 x 1 1/4 inch muffin cups. Divide chilled batter into halves; refrigerate one half. Shape remaining half into a 7 1/2 inch long roll. Cut into 15 slices about 1/2 inch thick.
- Working quickly with floured hands (batter will be soft and slightly sticky), shape 12 of the slices into balls; place in pans. Flatten and make a deep indentation in center of each. Cut each of the remaining 3 slices into 4 equal parts. Shape each part into a small ball; place a ball in each indentation. Repeat with refrigerated batter. Cover and let rise until double, about 40 minutes.
- Heat oven to 375 degrees F.
- Beat egg yolk and 1 tablespoon water slightly; brush over tops. Do not let egg-yolk mixture accumulate around edges of pans. Bake until golden brown, 15 to 20 minutes. Immediately remove from pans.