Brioche1

4 Servings

Ingredients

Quantity Ingredient
4½ cup Flour, sifted, all purpose
2 teaspoons Salt
2 tablespoons Sugar
½ cup Water
1¾ tablespoon Yeast, granulated
7 eaches Eggs
1½ cup Butter; unsalted softened

Directions

Sift flour & salt together; set aside. Dissolve sugar in warm water in large mix- ing bowl. Add yeast,dissolve by stirring slowly. Place flour & salt on top of sugar & yeast mixture. Then add 6 eggs on top of flour mixture. Mix slowly until all ingredients are combined. Stir mixture several min. until dough becomes smooth & elastic,then add softened butter 2 tbs. at a time until all is completely incorporated. Cover & bench proof dough until double in volume. Punch down dough, proof in refrigerator until dough is firm & workable.

Measure 3-oz. pats of dough. Brush oven-proof coffee cups w/ softened butter. Pinch a marble-sized piece of dough from each pat & reserve.

Form each pat of dough into round shape,place in buttered cup. Form each marble-sized piece of dough into a pear shape. Make a dent (see part 2)

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