November 13, 2009, Newsletter Issue #10: French Breads: Brioche
Tip of the Week
Brioche is a rich yeast leavened roll made with lots of eggs or/and egg yolk and butter, is often served warm and can be stuffed. The crust is glazed before baking.
1/4 C. warm whipping cream (plus 2 T.cold)
1/2 t. sugar
1 package active dry yeast
2 C. flour
1 t. salt
3 eggs at room temperature
1/2 C. butter, melted and cooled
2 egg yolks
2 T. whipping cream
Combine cream and sugar; add yeast. Let it stand in a warm place until bubbly.
Put yeast mixture and all remaining ingredients in food processor and process 10 seconds. On a floured surface, knead by hand.
Transfer to a buttered bowl; cover with plastic; set aside until doubled.
Preheat oven to 400°F. Divide into 12 large and 12 small balls. Place large balls in 12 buttered brioche tins. Put a small ball in each large one, gently press.
Whisk together egg yolks and cream. Brush 5 minutes later with the glaze glaze. Bake 10 minutes, then reduce oven heat to 350°F.; bake until golden brown.
To stuff, remove the small ball and put in the pit some chicken or turkey salad or just about anything else, then top with the small ball.
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