Brioche

Prep. 45 mins

Cooking 25 mins

Serving 8

INGREDIENTS Measurements

1 cup butter

1/2 cup warm water

2 2/3 tablespoons active dry yeast

5 eggs

3 1/2 cups flour

1/4 cup sugar

1/2 teaspoon salt

water to soften the dough when necessary

- Cut butter into tablespoon size cubes.
- Dissolve yeast in water together.
- Whisk the eggs.
- Mix flour, sugar and salt well.
- Place the dry ingredients into a mixer then add the yeast and two eggs. Mix slowly and add butter gradually. Allow the dough to rest a few minutes between adding the butter. The butter should be cool and firm and not melted.
- Add remaining egg mixture slowly, until well incorporated into the rest of the dough.
- Knead for 15 minutes. The dough should be soft and light and stick a little to the fingers.
- If needed, add water a tablespoon at a time.
- Place dough into a separate bowl. Cover with plastic wrap and set aside for an hour to rise.
- Deflate the dough, kneading about three or four times.
- Place the dough in the refrigerator for three to four hours or overnight for the dough to rise a second time.
- Take from the refrigerator and shape as desired. Leave in the pans to rise.
- Place in oven, along with container of hot water for an hour to help rising. The oven temperature should be 90 °C.
- Use sharp kitchen scissors to make an x mark on top of the risen dough.
- Bake in a hot oven of 375 °C for 20 minutes or adjust according the size of the pan.

The brioche can be stuffed with sausage or sprinkled with sugar powder and garnished with grated almonds.
The dough can be kept frozen for a month, providing it is wrapped tightly with plastic wrap or aluminum foil. It must be brought to room temperature before it is used. This process could take several hours or the dough can be placed it in a 375 °C oven for ten minutes with the plastic or foil removed.