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Cuisinart
DLC-5 7-Cup Capacity Food...
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BRIOCHE
Makes about 18
individual brioches
1/2 cup warm water
2 tablespoons yeast
2
teaspoons sugar
1 cup flour
6 eggs
2 cups flour
1/2 cup sugar
1 1/2 teaspoons salt
3 sticks (12 ounces) soft butter
1 egg, beaten
to glaze brioches
3 cups flour Dissolve the yeast in the water with the
sugar. Add the flour and whisk to make a soft dough. Set the dough in a warm
place until it doubles in volume.
In the bowl of an electric mixer, combine
yeast mixture, eggs, flour, sugar, and salt.
Use a dough hook, and mix
well. Add butter and remaining flour and mix for 10 minutes or until dough is
elastic.
Place in a large greased mixing bowl. Let rise at room temperature
for about 2 hours or until dough triples in volume.
Punch down.
Cover
with plastic and refrigerate 2 to 3 hours or overnight.
Knead the dough to
remove any air.
Divide the dough into brioche molds (large and small),
filling the molds half way. Cover molds with a towel.
Allow the dough to
double in volume at room temperature. Brush a well-beaten egg over the top of
the dough in the molds. Bake at 350 degrees F (175 degrees C) for about 15 to
25 minutes, depending on the sizes of the molds, or until medium browned.
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