ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hermann-Grima Brioche

Yield

Ingredients

How to Make It

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

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

  3. 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.

  4. 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.

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

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

Oxmoor House Homestyle Recipes