Hermann-Grima Brioche

Recipe from Oxmoor House

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  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.
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