1 packet of active dry yeast
2 tablespoons of sugar
1/2 cup of warm water
5 cups of all-purpose flour
1 tablespoon of salt
4 large eggs, lightly beaten
1 cup of unsalted butter, at room temperature
1 egg yolk
4 tablespoons of milk
1 packet of active dry yeast
2 tablespoons of sugar
1/2 cup of warm water
5 cups of all-purpose flour
1 tablespoon of salt
4 large eggs, lightly beaten
1 cup of unsalted butter, at room temperature
1 egg yolk
4 tablespoons of milk
Mix the yeast with 1 tablespoon of sugar, add warm water and let it rest for 5 minutes or until foamy
Sift together the flour, salt, and remaining sugar into a large bowl
Mix the eggs and yeast mixture, then add all-purpose flour
Mix well
Place on a floured surface and knead for about 3 minutes
The dough will be dry
Add the butter, a little at a time, and knead until smooth and elastic (about 15 minutes)
Shape into a loaf and place in a lightly oiled bowl, cover with plastic wrap, and let it rest in a protected area for 1 hour or until the dough has doubled in volume
Punch down the dough
Knead until smooth
Divide into 20 pieces
Grease mini muffin tin
Remove 1/4 of the top from each piece of dough
Use a larger piece to make a ball and place it in the mini muffin tin
Make small balls with the remaining dough
Mix the egg yolk with milk, then brush the dough of the mini muffins
Make a hollow for the small balls inside the dough of the mini muffin and press gently
Poke with a toothpick
Brush with the egg yolk and milk mixture
Let it rise for about 15 minutes
Bake in a hot oven (200°C) for 10 minutes, then reduce temperature to 170°C and bake for an additional 15 minutes or until golden brown
Remove from oven and mini muffin tin
Yield: 36 brioche
