Classic Brioche a Tete

Name: Classic Brioche a Tete
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20 serving(s)
Ingredients: 1 (1/4 ounce) package active dry yeast (or 1 tbsp); 1/4 cup sugar; 2 1/2 teaspoons salt; 5 cups flour (approximately); 1 cup hot water (120Âº, to 130Âº,F/49Âº, to 54Âº,C); 6 eggs; 1 cup butter, cut into small pieces, and, softened; 2 eggs, yolks; 1 teaspoon water

Submitted by Olha7397

"A rich and tender bread. Easy to do."

Download

Ready In:: 40mins
Ingredients:: 9
Serves:: 20

ingredients

1 (1/4 ounce) package active dry yeast (or 1 tbsp)
¹⁄₄ cup sugar
2 ¹⁄₂ teaspoons salt
5 cups flour (approximately)
1 cup hot water (120Âº, to 130Âº,F/49Âº, to 54Âº,C)
6 eggs
1 cup butter, cut into small pieces, and, softened
2 eggs, yolks
1 teaspoon water

directions

Preheat oven to 400ºF (200ºC).
In bowl of heavy-duty mixer and using paddle attachment, combine yeast, sugar, salt and 1 cup (250 mL) of the flour.
Add hot water; beat at medium speed for 2 minutes or until smooth.
Reduce speed to medium-low. Add eggs, 1 at a time, beating well after each addition.
Gradually beat in 2 cups (500 mL) of the remaining flour.
Add butter, a few pieces at a time, beating until completely incorporated.
Gradually add remaining flour to make very sticky soft dough.
Cover with plastic wrap; let rise in warm draft-free spot until doubled in bulk, about 3 hours.
Gently deflate dough; cover and refrigerate for at least 6 hours or for up to 18 hours.
(Dough can be frozen for up to 2 weeks; thaw in refrigerator for 24 hours before proceeding.).
Turn out dough onto lightly floured surface.
Using no more than 1/2 cup (125 mL) flour to keep hands floured during shaping, gently knead dough into ball.
Divide into quarters. Roll each quarter into 12-inch (30 cm) long rope.
Divide each rope into six 2-inch (5 cm) pieces; cut 1 of the pieces from rope into 5 equal lengths.
Shape all pieces into balls, making 20 large and 20 small.
Place large balls in 20 well-greased brioche moulds or large muffin cups.
Using scissors, cut X in top of each.
Snuggle small ball into each X.
Stir egg yolks with water; brush over brioche.
Cover lightly and let rise in warm draft-free spot until doubled in bulk, about 45 minutes.
Bake in centre of oven for about 20 minutes or until golden.
Let cool slightly in moulds on racks.
Remove moulds; let cool completely on racks.
(Brioche can be wrapped individually and frozen in airtight container for up to 12 weeks.).
Canadian Living.