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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Don't limit this buttery bread to breakfast. It's just as good as a sandwich or dinner roll. Ingredients:
4 1/3 cups all-purpose flour |
2 tablespoons sugar |
1/2 (1/4-ounce) envelope active dry yeast (1 1/2 teaspoons) |
1/4 cup warm water |
2 teaspoons salt |
8 large eggs |
1 1/4 cups unsalted butter, chilled and cut into pieces |
1 large egg, lightly beaten |
Directions:
1. Combine flour and sugar in a large mixing bowl. Make a well in center of mixture; add yeast and water in center. Let stand 5 minutes.
2. Beat at low speed with an electric mixer until blended; add salt and 8 eggs, one at a time, beating until blended after each addition. Add butter gradually, beating well (small bits of butter will be visible). Cover and refrigerate 8 hours or overnight (dough will be sticky).
3. Divide dough into 12 portions; pinch off a 1-inch ball of dough from each portion, and set aside.
4. Roll larger pieces into balls on a lightly floured surface; place in well-greased individual brioche molds or a muffin pan. Place molds or muffin pan on a baking sheet.
5. Make a well in center of each ball. Shape remaining dough pieces into balls, and place in wells.
6. Brush brioche with beaten egg; let stand 30 minutes.
7. Bake at 350° for 30 minutes. Cool in molds 10 minutes; remove from molds.
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