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“Brioche are a lovely "eggy" bread from France. I am posting this here to try. The dough rests overnight in the refrigerator and is baked in the morning so plan accordingly.”
16hrs 20mins
24 petites brioches

Ingredients Nutrition


  1. In a small saucepan, scald milk and cool to lukewarm.
  2. Cream butter or margarine in a large mixing bowl.
  3. Gradually add sugar and salt to butter, beat until light and fluffy.
  4. Measure water into a small bowl.
  5. Sprinkle yeast over the water and stir until dissolved.
  6. Add lukewarm milk, yeast dissolved in water, eggs, egg yolk and flour to creamed butter mixture; beat vigorously with a wooden spoon for 2 minutes.
  7. Cover bowl and let rise in a warm place, free from draft, until more than doubled in bulk (about 2 hours).
  8. Stir down and beat vigorously for 2 minutes.
  9. Cover tightly and refrigerate overnight.
  10. In the morning, beat down the dough.
  11. Turn soft dough out onto a lightly floured board; divide into 2 different sized pieces - 1 piece 3/4 and the 2nd piece 1/4 of the dough.
  12. Cut both large piece of dough into 24 equal pieces and smaller piece of dough into 24 equal pieces; form all into smooth balls.
  13. Grease 24 muffin cups.
  14. Place one larger ball into each muffin cup.
  15. Make a deep indentation in center of each large ball.
  16. Dampen each lightly with cold water and press a small ball into each indentation.
  17. Cover with a damp towel and let rise in a warm place, free from draft, until doubled in bulk, about 50 minutes.
  18. Heat oven to 375°F.
  19. Beat together 1 egg white and 1 tablespoon sugar.
  20. Brush the top of each brioche lighly with the beaten egg.
  21. Bake 15 to 20 minutes, or until lightly browned and baked.
  22. Turn out of pans immediately to cool.

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