Brioche

By LoriCaputo

Ingredients

• Combine and let stand until dissolved, about 5 minutes:
• 1 pkg. dry yeast
• 1/3 cup whole milk, warmed 105 – 115 degrees
• Add:
• 1 cup flour
• 3 eggs, lightly beaten
• 3 tbs. sugar
• 2 tbs. whole milk
• 1 tsp. salt
• Mix and gradually add:
• 1 3/4 1 ¾ cups bread flour
• Mix the first 5 ingredients until blended. Knead for 7 – 10 minutes, until the dough is smooth and elastic. Add:
• 12 tbs. butter

Preparation

Step 1

Knead the dough until the butter is incorporated and dough is smooth. Place the dough into a buttered bowl and let rise until doubled, 1 ½ hours. Punch the dough and chill 4 – 12 hours. If dough has doubled, punch and shape, if not let finish rising in a warm place, 30 minutes and then shape.

Roll dough into a ball, cover with plastic and let rise 10 minutes. Butter 10 ramekins. Divide dough equally into 10 pieces, roll each into a ball and divide each ball into 2 parts, one twice as large as the other. Set the larges part into the mould, and push the smaller section down so that it is nestled on top. Brush the brioche with beaten egg. Cover with oiled wrap and let rise until doubled, about 1 hour.

Preheat oven to 375 degrees. Dip a pair of scissors into cold water, cut 4 – 5/1 inch deep incisions in t the dough at the crease where the top joins the base. Brush with egg wash and bake until golden brown, about 20 minutes.