Yield: 16 Servings
|¼ cup||Warm water|
|1 \N||Egg; separated|
|3 \N||Whole eggs; beaten|
|3¼ cup||Flour; sifted|
Recipe by: Craig Claiborne 1. Scald milk and cool to lukewarm.
2. Cream butter, adding sugar gradually. Add salt.
3. Soften the yeast in the water.
4. Blend milk, creamed mixture and yeast. Add the egg yolk, whole eggs and flour and beat with a wooden spoon for 2 minutes.
5. Cover and let rise in a warm place until more than doubled in bulk, about 2 hours or less.
6. Stir down and beat thoroughly. Cover tightly with foil and refrigerate overnight.
7. Preheat oven to hot (425F); place rack near bottom.
8. Stir the dough down and turn out onto a floured board. Cut off slightly less than one quarter of the dough and reserve. Cut the remaining dougn into 16 pieces and form into balls of equal size.
Place in well-greased muffin pan (2 /¾ x 1¼ inches deep).
Cut the smaller piece of dough into 16 pieces and shape into smooth balls. Moisten finger slightly and make a depression in each large ball. Place a small ball in each depression. Cover and let rise in a warm place until double in bulk, about 1 hour.
9. Beat the remaining egg white with a teaspoon of sugar. Brush over brioche. Bake until brown, or 15 - 20 minutes.