Brioche Loaf or Rolls
A golden, puffy and light textured French pastry with a high egg and butter content giving it a rich and tender crumb.
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup butter, softened
6 large eggs - divided use
2 tablespoons granulated sugar
3/4 teaspoon salt
3 cups all-purpose flour - divided use
2 teaspoons water
- In large mixing bowl, dissolve yeast in warm water (105°F to 115°F | 40°C to 45°C). Add butter, 5 of the eggs, sugar, salt and 2 cups of the flour. Beat at medium speed until smooth, about 4 minutes. Add remaining flour and beat until smooth, about 1 minute. Cover and let rise in warm place until doubled in size, about 1 1/2 to 2 hours. Using spoon or rubber spatula, beat dough down. Cover and refrigerate overnight. Beat dough down again. Turn out onto lightly floured surface.
- For Large Loaf: With lightly floured hands, roll 3/4 of the dough into a large ball. Place in lightly greased 5-cup brioche pan. With lightly floured fingers, make deep indentation (about 2-inches in diameter and 2-inches deep) straight down in center of dough in pan. Roll remaining dough into small ball and place in indentation.
- Cover and let rise until dough almost reaches top of pan, about 1 1/2 to 2 hours. Beat remaining egg with 2 teaspoons water. Gently brush top of loaf with egg mixture.
- Bake in preheated 375°F (175°C) oven until firm and lightly browned, about 35 to 45 minutes. Cool on wire rack 10 minutes. Gently loosen with narrow spatula and remove from pan.
- For Individual Rolls: Divide dough in half. Cover and refrigerate 1 half (dough becomes soft and sticky when warm). Cut 1/4 of the remaining dough into 12 equal pieces. With lightly floured hands, roll each piece into large ball. Place each large ball in lightly greased 2 1/2-inch muffin cups or individual brioche pans. With lightly floured finger, make deep indentation (about 1/2 inch in diameter and 1/2-inch deep) straight down in center of dough in each cup. Place one of the reserved small balls in each indentation. Repeat with remaining refrigerated dough.
- Cover and let rise until large balls almost reach tops of muffin cups, about 30 to 60 minutes. Beat remaining egg with 2 teaspoons water. Gently brush tops of rolls with egg mixture.
- Bake in preheated 375°F (175°C) oven until firm and lightly browned, about 15 to 17 minutes. Remove from pans. Cool on wire rack or serve immediately.
Makes 8 servings.
Shortcut Tip: Substitute 1 (13.75-ounce) package of hot roll mix for yeast, salt and flour, if desired.
Recipe and photograph provided courtesy of the American Egg Board.