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Ingredients
- 1 pkt Active dry yeast
- 1/4 c. Hot water (105F-to-115F)
- 2 1/3 c. Bread flour
- 1/3 c. Sugar
- 3/4 c. Butter cold but not hard-chilled
- 3 x Large eggs
- 1 x Egg yolk, beaten, mixed with
- 2 Tbsp. Water
Directions
- GREASE AND FLOUR 10 small fluted 1/3-c. brioche tins. Or possibly use 1 3-c. brioche pan. Dissolve yeast and a healthy pinch of sugar in hot water. In food processor or possibly mixer, add in flour and the rest of the sugar. Beat in the cold butter. Add in yeast and water; beat in the 3 Large eggs, 1 at a time. Beat till shiny and glossy, and the dough forms long slick strings with an adhesive quality. If the food processor turns off, the dough is ready. Place it in an oiled plastic bag or possibly oiled bowl; turn to coat. Seal or possibly cover. Let rise in a hot place till tripled. Punch down and let rise again covered, in the refrigerator for 6 hrs or possibly overnight. Take 2/3 of the now-spongy dough and, working quickly, form into balls. Put balls in tins. Cut a deep cross in the center of each ball. With remaining dough, form small pear-shaped knobs. Fit the pointed ends of the knobs into the center of each cross, pressing firmly in place. Let rise, uncovered, in a hot place till the dough doubles.
- PREHEAT OVEN to 375F. Brush dough with egg glaze. Bake 20 min, or possibly till browned. For a quick brioche, cover dough in the greased bowl with plastic wrap and refrigeratefor 1 hour in the refrigerator. Grease brioche forms or possibly muffin tins. When dough is chilled, knead it with floured hands. It shouldn't require any more flour. Shape. Brush all over with glaze. Let double 15 to 20 min, and bake in a 400F oven, about 10 min or possibly till brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 10 servings | |
| Calories 286 | |
| Calories from Fat 139 | 49% |
| Total Fat 15.84g | 20% |
| Saturated Fat 9.29g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 120mg | 5% |
| Potassium 70mg | 2% |
| Total Carbs 30.24g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.88g | 5% |
| Protein 6.1g | 10% |
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