This brioche recipe can be served with jelly or other preserves to accompany tea or coffee with pat? or hors d’oeuvres. The tops of the small rolls can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-cro?te, salmon filling for a koulibiaca, or spicy garlic sausage.
Ingredients
Egg Wash
- 1 large egg yolk
- 1 teaspoon cold water
- 1 tablespoon active dry yeast
- 1/3 cup warm water (110 degrees F)
- 3 ½ cups all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon salt
- 4 large eggs
- 1 cup butter, softened
- ½ teaspoon vegetable oil, or as needed
Directions
Step 1
Gather all ingredients.
Step 2
Dissolve yeast in warm water in a small bowl. Let stand until creamy, about 10 minutes.
Step 3
Stir together flour, sugar, and salt in a large bowl. Make a well in the center, then add eggs and yeast mixture; beat well until dough comes together. (Tip: Add 1 to 3 tablespoons of additional warm water, 1 tablespoon at a time, only if needed to help the dough come together.)
Step 4
Turn dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Step 5
Flatten dough and spread it with 1/3 of the butter.
Step 6
Knead butter into dough.
Step 7
Repeat this step twice to incorporate remaining butter, allowing dough to rest for a few minutes between additions of butter, about 20 minutes total.
Step 8
Lightly grease a large bowl with vegetable oil, place dough in the bowl, and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Step 9
Punch down dough, cover with plastic wrap, and refrigerate for 6 hours to overnight.
Step 10
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 8×4-inch loaf pans.
Step 11
Turn dough out onto a lightly floured surface. Divide dough into 2 equal pieces, form into loaves, and place into the prepared loaf pans.
Step 12
Cover with greased plastic wrap and let rise until doubled in volume, about 1 hour.
Step 13
Make egg wash: Beat egg yolk and cold water in a small bowl. Brush on the tops of loaves.
Step 14
Bake loaves in the preheated oven until the tops are deep golden brown, about 25 minutes. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Tips
You can use 1 ounce fresh yeast instead of active dry yeast, if you prefer.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 228 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat8g | 39% |
Cholesterol90mg | 30% |
Sodium246mg | 11% |
Total Carbohydrate22g | 8% |
Dietary Fiber1g | 3% |
Total Sugars1g | |
Protein5g | |
Calcium16mg | 1% |
Iron2mg | 9% |
Potassium66mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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