Brioche is a typically French pastry that melts in your mouth.
1 packet of active dry yeast
1/4 cup of warm water
125g of melted butter or margarine
1/3 cup of granulated sugar
1 teaspoon of salt
2 large eggs, well beaten
1 cup of scalded milk (almost boiling) and cooled
5 to 6 cups of all-purpose flour, sifted
Brioche is a typically French pastry that melts in your mouth.
1 packet of active dry yeast
1/4 cup of warm water
125g of melted butter or margarine
1/3 cup of granulated sugar
1 teaspoon of salt
2 large eggs, well beaten
1 cup of scalded milk (almost boiling) and cooled
5 to 6 cups of all-purpose flour, sifted
Dissolve the yeast in warm water
Combine the melted butter or margarine with granulated sugar, salt, and beaten eggs
Add the milk and dissolved yeast
Gradually add the sifted flour, beating well
Knead on a lightly floured surface for 2 minutes
Place in a greased bowl
Cover and let rise in a protected area for about 2 hours
Shape into balls of 5cm diameter with most of the dough
Place in well-greased muffin tin cups
Shape the remaining dough into small balls of 2 cm diameter
Make a depression in the center of each ball
Push the smaller balls inside this depression
Cover and let rise for another 45 minutes
Bake in a moderate oven for about 20 to 25 minutes
Serve warm.
