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Brioche

Brioche

Yield: 
48 rolls

 

Ingredients Lb. Oz. Measure Method
Active dry yeast - .75 - In large mixing bowl, dissolve yeast in water.
Warm water (105 to 110°F) - 6 3/4 cup -
Butter, softened 1 8 3 cups Add all, using only 1 lb. 3 oz. flour initially. Beat at medium speed until smooth. Add remaining flour; beat until smooth.
Frozen (thawed) liquid whole eggs 1 10 - -
Sugar - 3 6 Tbsp. -
Salt - - 2 tsp. -
Flour, divided 2 3 9 cups -
Frozen (thawed) liquid whole eggs - 5.2 - Mix.
Water - - 2 Tbsp. -
Total approximate weight 6 lb. 9 oz.    

Instructions
Cover bowl and proof until doubled, 1 to 2 hours.  Punch down dough.  Cover and refrigerate 8 to 12 hours; punch down dough.  Spray coat 48 (1/2 cup each) muffin cups or brioche pans.  Turn dough out onto lightly floured surface.  Cut off a 12 oz. portion; refrigerate.  Cut remaining dough in half; refrigerate one-half.  Slice non-refrigerated dough into 1.9 oz. portions; roll into balls.  Place in muffin/brioche cups.  Repeat with remaining half.

Cut the 12 oz. dough into .25 oz. pieces.  Roll each piece into a small ball.  With lightly floured clean finger, make 1/2-inch deep indentation in center of each larger dough ball.  Place a ball into each indentation.  Proof additional 30 to 60 minutes.

Heat oven to 375°F.  Gently brush egg wash onto tops of rolls.  Bake until firm and golden brown, 15 to 17 minutes.  Remove from pans; cool or serve immediately.

http://www.aeb.org/food-manufacturers/egg-product-formulations/263-brioche

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