Serves: 3
Total Calories: 1,168
* Scald milk and pour over 1/2 cup butter or margarine, salt and sugar in a large mixer bowl let cool to lukewarm. Sprinkle yeast on water let set until foamy, 5 to 10 minutes. Add eggs, lemon juice and yeast to milk mixture. Beat in flour to make a soft dough that can be handled. On a lightly-floured surface, knead dough lightly until smooth and satiny. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 60 minutes. Punch down dough, turn out on a lightly-floured surface and knead lightly.
For three 7-inch brioche: Divide dough into three potions. Take one portion tear off 3/4 of dough, roll into a ball and place in a greased brioche pan. Shape remaining 1/4 of dough into teardrop shape. With your fingers or the end of a wooden spoon, make a deep indentation in the larger dough in pan and brush hole with lightly-beaten egg white set narrow end of teardrop-shaped dough securely in hole, pinch dough together to hold teardrop in center. Brush with melted butter or margarine. Repeat with remaining two portions of dough. Cover and let rise in a warm place, free from drafts, until doubled, about 40 to 60 minutes. Bake in a preheated 400° F oven for 15 minutes or until golden. Turn bread over in pans and return to oven to brown bottoms, about 5 minutes. Remove from pans at once, brush with melted butter or margarine and serve warm.
For 36 individual brioche: Shape 3/4 of the dough into 36 smooth balls about 2 inches in diameter place in a greased muffin pan or individual brioche pans flatten slightly. Shape remaining 1/4 of the dough into 36 teardrop shapes. Make a deep indentation in each of the larger balls in pans and brush holes with lightly beaten egg white. Set narrow end of teardrop-shaped dough securely in each hole pinch dough together to hold teardrop in center. Brush with melted butter or margarine. Cover and let rise in a warm place, free from drafts, until doubled, about 40 to 60 minutes. Bake in a preheated 400° F oven for 10 to 12 minutes. Remove from pans at once, brush with melted butter or margarine and serve warm.
This Brioche recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
