CELEBRITY

Cart | Track Order | Help

RECIPE SEARCH

Brioches

Print Full

Source: Cooking at a Glance - Breads & Muffins

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  15 Minutes
Total Time:  9 Hours 25 Minutes
Yield:  Makes 24 brioches

Whether they accompany an elegant holiday dinner or a simple family meal, these classic buttery rolls deserve a special place on your table. Refrigerating the dough for up to 24 hours is the secret of perfect brioches.

RECIPE INGREDIENTS

1 package active dry yeast

1/4 cup lukewarm water (105 to 115 degrees F)

1/2 cup butter or margarine, softened

1/3 cup sugar

3/4 teaspoon salt

4 cups all-purpose flour

1/2 cup milk

4 eggs

1 tablespoon water

DIRECTIONS

Soften yeast in 1/4 cup warm water. In a large mixing bowl combine butter or margarine, sugar, and salt; beat with an electric mixer on low speed till fluffy. Add 1 cup of the flour and the milk to the beaten mixture. Separate one of the eggs. Add the egg yolk and the remaining 3 eggs to beaten mixture. (Refrigerate the egg white in a covered container.) Add softened yeast and beat well. Using a wooden spoon, stir in the remaining flour till smooth. Gather dough into a ball.

Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 2 hours), then refrigerate dough for 6 hours. (Or, omit the 2-hour rising time and refrigerate the dough for 12 to 24 hours.) Stir dough down. Turn out onto a lightly floured surface. Divide dough into 4 portions; set 1 portion aside. Divide each of the remaining 3 portions into 8 pieces, making a total of 24.

With floured hands, form each piece into a ball, tucking under edges. Place in greased muffin cups. Divide reserved dough portion into 24 pieces; shape into balls. With a floured finger, make an indentation in each large ball. Press a small ball into each indentation. Combine reserved egg white and 1 tablespoon water; brush onto rolls. Cover and let rise in a warm place till nearly double (45 to 55 minutes).

Bake in a preheated 375 degrees F oven for 7 minutes and brush again with egg white mixture. Bake for about 8 minutes longer, or till golden brown. Remove from pans; cool on wire racks.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 24 brioches

Calories:

136

Fat. Total:

Fiber:

Carbohydrates, Total:

19g

Sodium:

87mg

% Cal. from Fat:

33%

Cholesterol:

46mg

Protein:

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Sweet Potato Casserole

Roasted Garlic Mashed Potatoes

Creamy, Cheesy Mashed Potatoes

Pear & Red Onion Gratin

Carrot and Corn Pudding

Canadian Bacon, Potato, and Swiss-Chard Gratin

See More Popular Recipes »

Holiday Casseroles

Thanksgiving Cakes

Easy Feast Favorite: Holiday Mashed Potatoes

Turkey, Classic and New

Slice of Holiday: Pumpkin Pies

Easy Holiday Appetizers

See More Popular Recipe Collections »

appetizer

breakfast

casserole

mexican

soup

chicken

pasta

cakes

pumpkin

cake

sweet potato

See More Popular Keywords »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

Try Fine Cooking Magazine for quick, healthy and innovative recipes.