How to Make A French-Style Brioche

Brioche is an egg and butter rich bread, traditionally baked in individual buns that are topped off with little 'hats'. the French brioche is richer and less sweet than the American version. Perfect for breakfast with fruit and a hot drink.

Things You'll Need

• 1/3 cup warm water
• 1 envelope yeast
• 1/4 cup granulated sugar
• 4 1/2 cups flour, more or less
• 1 cup butter, softened
• 1 teaspoon salt
• 7 large eggs
• 1/2 cup very hot milk, cooled down

Instructions

1. French brioche takes two days to make so prepare ahead. Place the yeast in the 1/3 cup of warm water and leave 5 minutes to rise. Add the 1 teaspoon of sugar. Stir in. Blend in 1 cup of the flour. Place dough on a lightly floured board and knead until very smooth and silky. Now, roll the dough up on a ball. Place it in a bowl and pour over it WARM water until the water is about 1 inch above the dough. Leave the dough in the water for about 45 minutes or until you see that the ball has risen to the top.

2. In a large bowl, place 3 1/2 cups of the remaining flour. Lift the dough ball out of the water and place it, along with 1/2 cup of the softened butter, the 4 tablespoons of sugar, the salt, and THREE eggs into the flour. Mix all these ingredients together. It is easiest to do this by using your fingers. Add milk gradually until you have a very soft but never sticky dough.

3. When the ingredients are well blended and easy to handle, remove the dough to a floured board and knead until the dough is smooth and silky. Work in two more eggs. Knead until smooth. Work in the other 1/2 cup of butter until the dough is smooth. Work in the remaining two eggs and knead until smooth. Sprinkle on a bit more flour only if necessary to enable you to knead. Knead rather violently, lifting the dough as you turn it and slapping it down hard against the board. When the dough is smooth and pushes back on your hand as you knead, roll it up into a ball. Place it into a buttered bowl. Cover and leave to rise in a warm place until it is doubled in bulk.

4. When the dough is doubled in bulk, punch it down. Remove from bowl. Knead briefly and return to a buttered bowl, rolling dough all around until the whole surface is buttered. Cover the bowl tightly and place in refrigerator overnight.

5. The next day, butter 24 muffin pans. Remove the dough from the refrigerator. Place it on a floured board and cut off about 1/6 of the dough. This dough will form the 'hats'. Cut the remaining 5/6 of the dough into 24 equal parts. Roll each part into a ball and place in the buttered pans. Divide the 1/6 of the dough into 24 equal parts. Roll these into balls. Press slightly into each big ball and place a small ball into the depression. Cover the buns and leave in a warm place to rise until doubled in bulk. Heat oven to 450 degrees.

6. When buns are doubled in bulk, brush the tops very lightly with a solution of 1 beaten egg white and 1 tablespoon granulated sugar. Place in the heated oven and bake for approximately 10 to 15 minutes or until they are browned on top.

7. Remove from oven and serve slightly warm. Enjoy.

Tips & Warnings

• To reheat any buns, place them in a brown paper bag. Sprinkle the bag with water, and heat in a 350 degree oven for 10 to 15 minutes.