Title: Brioche1
Categories: Dairy Breakfast
Yield: 4 Servings
| 4 1/2 | c | Flour, sifted, all purpose |
| 2 | ts | Salt |
| 2 | tb | Sugar |
| 1/2 | c | Water |
| 1 3/4 | tb | Yeast, granulated |
| 7 | | Eggs |
| 1 1/2 | c | Butter; unsalted softened |
Sift flour & salt together; set aside. Dissolve sugar in warm water in
large mix- ing bowl. Add yeast,dissolve by stirring slowly. Place flour &
salt on top of sugar & yeast mixture. Then add 6 eggs on top of flour
mixture. Mix slowly until all ingredients are combined. Stir mixture
several min. until dough becomes smooth & elastic,then add softened butter
2 tbs. at a time until all is completely incorporated. Cover & bench proof
dough until double in volume. Punch down dough, proof in refrigerator until
dough is firm & workable. Measure 3-oz. pats of dough. Brush oven-proof
coffee cups w/ softened butter. Pinch a marble-sized piece of dough from
each pat & reserve. Form each pat of dough into round shape,place in
buttered cup. Form each marble-sized piece of dough into a pear shape. Make
a dent (see part 2)