brioche
Brioche
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.
Preheat 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.
Individual Brioches
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.
Preheat 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.