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 :

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