Hermann-Grima Brioche

Recipe from

Oxmoor House


3 packages dry yeast
1 tablespoon sugar
1/2 cup warm water (105° to 115°)
2 cups milk
1/2 cup unsalted butter
3 tablespoons sugar
1 tablespoon salt
3 eggs, beaten
8 cups all-purpose flour, divided


Dissolve yeast and 1 tablespoon sugar in warm water; stir well, and let stand 5 minutes or until bubbly.

Scald milk; add butter, 3 tablespoons sugar, and salt. Stir until butter melts. Let mixture cool to lukewarm ( 105° to 115°).

Combine yeast mixture, milk mixture, eggs, and 2 cups flour; beat with an electric mixer until smooth. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours.

Stir mixture; add enough remaining flour to make a soft dough. Turn dough out onto a heavily floured surface, and knead 10 minutes or until smooth and elastic.

Place in a well-greased bowl, turning to grease top. Cover and repeat rising procedure 1 hour or until doubled in bulk.

Punch dough down. Divide dough into 3 equal portions; shape and bake as directed.