2 packages (50g yeast for bread)
1/4 cup warm water
3/4 cup milk
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, sifted
4 large eggs
1 egg, well beaten
1 tablespoon warm water
2 packages (50g yeast for bread)
1/4 cup warm water
3/4 cup milk
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, sifted
4 large eggs
1 egg, well beaten
1 tablespoon warm water
Soften the yeast in warm water. Reserve
Scald the milk; add butter, sugar, and salt
Let it cool to room temperature
Add 2 cups of flour
Beat
Add yeast mixture
Beat
Leave to rise in a protected place, covered for 1 hour, until bubbles form
Knead well
Add remaining eggs and beat
Add enough flour to make a soft dough
Place on floured surface
Knead until smooth
Place in greased bowl, let it rise for 1 1/2 hours, or until doubled in volume
Knead well
Let it rest for 10 minutes
Divide into 24 pieces
Cut each piece into a small ball
Shape larger balls and place in large muffin tin cups greased
Make a small indentation in the center of each
Shape smaller balls and place in indentation
Let it rise for 40 minutes
Mix well-beaten egg with 1 tablespoon warm water
Brush over brioche
Bake in moderate oven for 15 minutes
Repeat twice.
