The Culinary World, with Chef James - Recipe -- Brioche

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Recipe -- Brioche

FoodReference.com

Serves 6-8

Ingredients

* 1/4 ounce fresh yeast
* 2 1/4 cups all-purpose flour, plus extra for dusting
* 4 eggs
* 1 tablespoon superfine sugar
* scant 1 cup sweet butter, softened and cut into pieces, plus extra for greasing
* salt

Directions

Pour a little lukewarm water into a bowl, add the yeast and mash with a fork to a smooth paste.

Sift 1/4 cup of the flour into a mound, make a well in the center and add the dissolved yeast.

Knead well and shape into a ball.

Cut a cross in the surface, cover with a dish towel and let rise in a warm place for 2-3 hours.

Sift the remaining flour into a mound, make a well in the center, break one of the eggs into it and add the sugar and a pinch of salt.

Mix well, gradually incorporating the butter, then knead in two of the remaining eggs, one at a time.

Once the first batch of dough has doubled in size, combine the two mixtures, knead into a large ball, cover with a dish towel and let rise in a warm place for 2-3 hours until doubled in size.

Grease a brioche mold with butter.

Lightly dust your hands with flour and lightly knead the dough again.

Cut off one-third of the dough and set aside.

Shape the larger piece of dough into a ball, place in the prepared mold and cut a cross in the top.

Shape the smaller piece of dough into a pear shape and place, pointed end down, on top of the first piece, then let rise in a warm place for a further 30 minutes.

Preheat the oven to 400 degrees F, Lightly beat the remaining egg and brush it over the surface of the dough.

Bake for about 50 minutes or until a toothpick inserted into the brioche comes out dry.

You can use individual fluted molds to make small brioches.

Shape as before, brush with beaten egg and prick with a fork.

Bake for 15-20 minutes.

Courtesy of FoodReference.com.

This news arrived on: 05/07/2008

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