Brioches RecipeOrigin: France Period: Traditional |
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Ingredients:
500g flour, sifted 
Brioches Preparation:Method:Place the flour in a large mixing bowl hen ake a well in the centre and pour in the warm milk. Sprinkle the yeast and sugar over the milk, stir well, then allow to stand until the mixture becomes foamy (about 5 minutes). Stir together the liquid and dry ingredients using two spoons then cover with a tea towel and allow to stand in a warm place until the mixture bubbles and rises slightly (about 25 minutes). At this point add egg yolks and butter then stir-in the lukewarm milk a little at a time, until a workable dough is formed. With a wooden spoon, stir the dough until smooth and shiny (about 5–10 minutes). Cover the dough with a tea towel and set in a warm place to rise until doubled in bulk (1 to 1½ hours). Knock back the dough dough then with a teaspoon scoop out pieces of dough about the size of an egg and form them into balls. Place these balls on an ungreased baking sheet (making sure they are well separated). Crack the whole egg into a small bowl and beat well before using this to brush the tops of the balls. Allow the dough to stand in a warm place for some 15 to 20 minutes, then brush with egg again. Place in oven pre-heated to 220°C then immediately reduce the oven temperature to 190ଌ and bake until the brioches are golden (20 to 25 minutes). Allow to cool on a wire rack and serve. |
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