Print Recipe

Brioche

RG

Ingredients

  • 1/2 cup lukewarm milk
  • 1 package dry yeast
  • 1/2 cup butter, melted
  • 2 eggs
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 1/2 cups flour, divided
  • Melted butter

Instructions

  1. Place milk and yeast in mixing bowl. Let stand 5 minutes.
  2. Stir well. Add butter, eggs, sugar, salt and 1 cup of the flour. Beat well. Add remaining flour to make a soft dough. Beat until smooth. Cover and let rise until doubled.
  3. Punch down. Let rise again. Punch down. Knead lightly to form smooth ball. (If dough is a little hard to handle, refrigerate for several hours rather than adding more flour.) Reserve a piece of dough the size of an egg. Place remainder in a large well-greased mold. Make an indentation in the top of dough. Place the egg-size piece in the indentation. Let rise until double in size.
  4. Baste top with melted butter. Sprinkle with extra sugar.
  5. Bake for about 45 minutes at 375 degrees F or until browned.

Yield: 12 servings

Re-heats well.




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