Brioches

* Exported from MasterCook *

Brioches

Recipe By : Freeze With Ease copyright 1965
Serving Size : 1 Preparation Time :0:00
Categories : Breads Freezer Meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast OR
1 cake yeast
1/4 cup lukewarm water
1/2 cup flour
5 ounces sweet butter
1 1/2 cups unsifted flour
1 tablespoon sugar
1 teaspoon salt
3 very large eggs or 3 1/2 large eggs
1 egg yolk
1 tablespoon milk

Dissolve yeast in lukewarm water. Stir to dissolve. Add yeast mixture to
flour in small bowl. Stir with spoon until it forms a stiff ball. Turn
out on lightly floured board. Knead a little until you get a smooth
surface on top. Cup dough in your hands to make round top and cut
halfway through ball with sharp knife in the shape of an "X" like a hot
cross bun. Open each of four petals a little. Drop it into a 4 cup
pitcher half filled with lukewarm water and leave it to rise to the top
of the water. This will happen in 3 to 7 minutes. In the meantime in
large mixing bowl beat the butter until light and fluffy. Remove butter
with rubber scraper, cleaning bowl thoroughly with scraper. Place butter
aside. In mixer, place flour, sugar, salt and eggs. Beat until shiny.
Add butter and well-drained yeast dough. Mix all together with spoon and
put in floured bowl. Cover dough with saran wrap and cloth and put into
warm place to rise, until double in bulk -- 3/4 to 1 hour. When risen,
stir around top with finger to break the rise. Cover and put in the
refrigerator overnight or in the freezer 2 to 3 hours. Remove dough and
work quickly so it won't get too sticky to handle. Place on floured
board. Shape two-thirds of dough into balls-- the size will depend on
the size of the muffin tins you use. Regular 3 inch tins take 2 inch
balls. Miniature muffin tins take 1/2 inch to 3/4 inch balls. Place the
balls in well-buttered muffin tins.

Form an equal number of small balls from remaining third of dough. Shape
one end into cone shape. With finger make depression in center of large
ball and insert tip of cone. Press gently. Cover loosely with towel and
let rise in warm place until double in bulk, about 1 hour. Brush lightly
with mixture of egg yolk and milk.

Bake at 425 for 15 to 20 minutes for large brioches and 10 to 12 minutes
for miniatures. Cool quickly and freeze. To serve, remove from freezer
and heat at 300 until thawed and heated through.

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