A golden, light-in texture, slighty puffy,French pastry with a high egg and butter content giving it arich and tender crumb.
Recipe: Brioche Loaf or Rolls
1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons active dry yeast * 1/4 cup warm water 1 cup butter, softened 6 large eggs – divided use 2 tablespoons granulated sugar 3/4 teaspoon salt* 3 cups all-purpose flour* – divided use 2 teaspoons water
In large mixing bowl, dissolve yeast inwarm water (105°F to 115°F / 40°C to 45°C). Addbutter, 5 of the eggs, sugar, salt and 2 cups of the flour. Beatat medium speed until smooth, about 4 minutes. Add remainingflour and beat until smooth, about 1 minute. Cover and let risein warm place until doubled in size, about 1 1/2 to 2 hours.Using spoon or rubber spatula, beat dough down. Cover and refrigerateovernight. Beat dough down again. Turn out onto lightly flouredsurface.
For Large Loaf:With lightly floured hands, roll 3/4 of the dough into a largeball. Place in lightly greased 5-cup brioche pan. With lightlyfloured fingers, make deep indentation (about 2-inches in diameterand 2-inches deep) straight down in center of dough in pan. Rollremaining dough into small ball and place in indentation.
Cover and let rise until dough almostreaches top of pan, about 1 1/2 to 2 hours. Beat remaining eggwith 2 teaspoons water. Gently brush top of loaf with egg mixture.
Bake in preheated 375°F (175°C)oven until firm and lightly browned, about 35 to 45 minutes.Cool on wire rack 10 minutes. Gently loosen with narrow spatulaand remove from pan.
For Individual Rolls: Divide dough in half. Cover and refrigerate 1half (dough becomes soft and sticky when warm). Cut 1/4 of theremaining dough into 12 equal pieces. With lightly floured hands,roll each piece into large ball. Place each large ball in lightlygreased 2 1/2-inch muffin cups or individual brioche pans. Withlightly floured finger, make deep indentation (about 1/2 inchin diameter and 1/2-inch deep) straight down in center of doughin each cup. Place one of the reserved small balls in each indentation.Repeat with remaining refrigerated dough.
Cover and let rise until large balls almostreach tops of muffin cups, about 30 to 60 minutes. Beat remainingegg with 2 teaspoons water. Gently brush tops of rolls with eggmixture.
Bake in preheated 375°F (175°C)oven until firm and lightly browned, about 15 to 17 minutes.Remove from pans. Cool on wire rack or serve immediately.
*Substitute 1 (13.75-ounce) package ofhot roll mix for yeast, salt and flour, if desired.
Recipe and photograph provided courtesyof the American Egg Board.
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