- 1 pound plus 1/4 cup unsalted butter
- 5 eggs
- 2 tablespoons active dry yeast (or two¬†packets)
- 6 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons milk
- 2 1/4 cups high-gluten flour (bread¬†flour)
This is Price‚Äôs recipe for brioche, a tender, egg-rich (highprotein)¬†bread dough that can be shaped any way you like it.¬†You can make it in a loaf pan, shape it into a round loaf and¬†bake it on a baking sheet, or you can make individual brioche¬†buns, which is a nice way to control serving size. You can bake¬†these on a baking sheet or in muffin tins. This is a flexible dough¬†that you can adapt any way you like. Some people like brioche¬†plain with a little butter, which is good if you want something¬†baked but not too sweet. Or you might make an indentation in¬†the centers and fill the brioche with jam or custard. Some¬†recipes add chocolate or even chopped fresh fruit into the¬†dough. I like brioche plain, warm with a cup of tea. Try this¬†recipe out in its pure form, and once you‚Äôve got it down, you can¬†start experimenting with what you might add to make your¬†brioche more to your taste.
- ¬†Put all the ingredients in a mixing bowl and mix using a stand¬†or handheld mixer until the sides of the bowl are clean. Refrigerate¬†the dough overnight.
- ¬†Preheat the oven to 350¬įF. Divide the chilled dough into 24¬†pieces. Roll each piece into a ball.
- Place the dough on a lightly greased baking sheet or Silpatlined¬†baking sheet, about 2 inches apart, or put the balls of¬†dough into lightly greased individual muffin tins.
- Bake until the rolls are light golden brown, 18‚Äď20 minutes.¬†Cool on a wire cooling rack and store covered for up to 2 days.