Food processor brioche
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| ¼ | cup | Warm water (105F-to-115F) |
| 2⅓ | cup | Bread flour |
| ⅓ | cup | Sugar |
| ¾ | cup | Butter -- cool but not |
| Hard-ch | ||
| 3 | Eggs | |
| 1 | Egg yolk; beaten -- mixed | |
| With | ||
| 2 | tablespoons | Water |
Directions
GLAZE
GREASE AND FLOUR 10 small fluted ⅓-cup brioche tins. Or use 1 3-cup brioche pan. Dissolve yeast and a pinch of sugar in warm water. In food processor or mixer, add flour and the rest of the sugar. Beat in the cool butter. Add yeast and water; beat in the 3 eggs, 1 at a time. Beat until shiny and glossy, and Place it in an oiled plastic bag or oiled bowl; turn to coat. Seal or cover. Let rise in a warm place until tripled. Punch down and let rise again covered, in the refrigerator for6 hours or overnight. Take ⅔ of the now-spongy dough and, working quickly,
PREHEAT OVEN to 375F. Brush dough with egg glaze. Bake 20 minutes, or until browned. For a quick brioche, cover dough in the greased bowl with plastic wrap and chill for 1 hour in the refrigerator. Grease brioche forms or muffin tins. When dough is chille NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK Recipe By :