Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Brioche
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- #28729
Brioche is a timeless classic, and with this recipe, you can create your own artisan loaves at home. With the right balance of butter and sweetness, this bread adds a touch of elegance to any meal.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 package yeast
1 cup warm milk
4 cups flour
3/4 cup butter or margarine, softened
6 tablespoons sugar
1 teaspoon salt
3 eggs
1 egg yolk
directions
Sponge: Dissolve yeast in warm milk in a medium-sized bowl. Add 1 3/4 cups flour and mix thoroughly. Cover bowl with plastic wrap and allow mixture to rise 45 minutes.
Dough: Place butter, sugar and salt into a bowl and cream them together. Add eggs and one egg yolk, one at a time, beating well after each egg is added. Add 1 3/4 cups flour and mix until well blended. Add sponge and mix well. Add remaining flour and knead . Place dough in a greased bowl and turn to grease top. Let rest until double in size.
Punch dough down. Cover bowl with plastic wrap and refrigerate at least 4 hours or over night.
Punch dough down, Shape into 3 large or 24 small individual brioche. Work quickly as dough will become sticky and difficult to handle as it warms to room temperature. Place in grease fluted brioche pans. Cover; let rise at room temperature, until doubled in size.
Bake at 375 degrees F for 20 to 25 minutes for a large loaf or 10 to 15 minutes for individual loaves. Remove from pans immediately and brush all surfaces with cooking oil or shortening.
added by
nikibone
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
I have made this recipe a few weeks ago and at my wife's behest I have to make it again for new years brunch. I froze the dough overnight, to have freshly baked brioches next morning. It was a success. Although, I must note that the dough turned out slightly too soft therefore, the "head" (description is below,) on some of the buns lost their shape, or tipped over. I suspect, the amount of the flour should be increased. I would also suggest that after placing the lumps of dough into the baking forms, a dip should be made on the top with a buttered tumb and into this dip an elongated and slightly buttered ball of additional dough placed. This will give a "head" to the shape. When eating, this head is the first coming to our hand (and mouth) and since this is even more buttery then the rest it gives a special sensory boost to the ritual. Big fun! I shall try to add some pictures.