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Ingredients
- 2 packages active dry yeast
- 1/3 cup warm water (105 degrees F to 115 degrees F)
- 1/3 cup warm milk (105 degrees F to 115 degrees F)
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 4 eggs, room temperature
- 1/4 cup sugar
- 2 tablespoons lemon peel
- 1 cup (2 sticks) butter, room temperature
Details
Servings 18
Adapted from bhg.com
Preparation
Step 1
In a stand mixer fit with a dough hook dissolve yeast in water and milk. Let stand 10 minutes until yeast is softened. Add flour and salt. Mix on medium-low speed until flour is moistened, about 2 minutes.
Reduce speed to low. Separate 1 egg. Add yolk and the remaining 3 eggs (refrigerate egg white for later). Add sugar and lemon peel. Increase speed to medium. Beat 3 minutes. Reduce speed to low. Add butter 2 tablespoons at a time, beating until each addition is incorporated before adding the next. Once all the butter is added, increase speed to medium-high. Continue to beat until dough pulls away from sides of bowl, about 10 minutes. Transfer to a greased bowl. Cover; let rise in a warm place until double in size, about 1 hour. Using a spatula, release dough from sides of bowl to deflate slightly. Cover with plastic wrap. Chill overnight, 12 to 24 hours.
Grease eighteen 3- to 4-inch fluted individual brioche molds or large muffin cups. Pat the cold dough into a 12x6-inch rectangle. Using a dough scraper or sharp knife, cut into 18 equal portions. From each remove a small piece; roll into eighteen 1-inch balls. Roll remaining portions into eighteen larger balls; place in prepared pans. Using your fingers, make a deep indentation in the center of dough ball. Brush with water. Press small balls into indentations. Cover; let rise in a warm place until double in size, about 45 minutes.
Preheat oven to 375 degrees F. In a small bowl combine reserved egg white and 1 tablespoon water; brush over dough. Bake 13 to15 minutes or until golden brown. Let cool 5 minutes. Remove from pans. Cool on wire racks.
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