This has a tender crust and a feathery interior.
- 1 package active dry yeast
- 1/4 cup warm water (105 to 115 degrees F)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 eggs
- 1 egg white
- 1 cup butter, softened
- 3 1/2 cups all-purpose flour
- 1 egg yolk
- 1 tablespoon water
- Dissolve yeast in warm water in large mixer bowl.
- Add sugar, salt 4 eggs, egg
white, butter and 2 cups of the flour. Beat on low speed, scraping bowl constantly,
for 30 seconds.
- Beat on medium speed, scraping bowl occasionally, for 10 minutes.
- Stir in remaining flour until smooth. Scrape batter from side of bowl.
- Cover with plastic wrap; let rise in warm place until double, about 1 hour.
- Stir down batter by beating about 25 strokes.
- Cover bowl tightly with plastic
wrap; refrigerate at least 8 hours.
- Stir down batter which will be soft and slightly sticky. Divide batter into halves.
- Cover and refrigerate one half until ready to use.
- Shape 1/4 of the batter into
a ball on lightly floured surface. Shape remaining 3/4 batter into a 3 1/2-inch
flattened round. Repeat with refrigerated batter.
- Grease two 5-cup brioche pans or two 1 1/2-quart ovenproof bowls. Place large
rounds in pans, patting to fit. Make indentation about 2 inches in diameter in center
of each; Place smaller balls in indentations. Cover and let rise until double, about
1 1/2 hours.
- Heat oven to 375 degrees F. Beat egg yolk and 1 tablespoon water slightly; brush
over tops. Do not let egg-yolk mixture accumulate around edges of pans.
- Bake until golden brown, 25 to 30 minutes. Immediately remove from pans.
Grease 24 individual
brioche pans or 2 1/2 x 1 1/4-inch muffin cups. Divide chilled batter into halves;
refrigerate one half. Shape remaining half into a 7 1/2-inch long roll. Cut into
15 slices about 1/2 inch thick.
Working quickly with floured hands (batter will be soft and slightly sticky),
shape 12 of the slices into balls; place in pans. Flatten and make a deep indentation
in center of each. Cut each of the remaining 3 slices into 4 equal parts. Shape
each part into a small ball; place a ball in each indentation. Repeat with refrigerated
batter. Cover and let rise until double, about 40 minutes.
Heat oven to 375 degrees F.
Beat egg yolk and 1 tablespoon water slightly; brush over tops. Do not let egg-yolk
mixture accumulate around edges of pans. Bake until golden brown, 15 to 20 minutes.
Immediately remove from pans.
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