Recipe For Cooking Brioche

Brioche Recipe

1 pound of flour (4 cups). 8 ounces of butter (1 cup). 1/4 teaspoonful of salt. 7 eggs. 1 tablespoonful of sugar. 1 cake of compressed yeast. 1/4 cup of warm water.

Soften the yeast cake in the water and stir in flour to make a stiff dough; knead thoroughly, then drop into a small saucepan of warm water and let stand in a temperature of 70° Fahr. until doubled in bulk. Put the rest of the pound of flour into a mixing bowl, add the salt, sugar, the butter, softened, but not melted and four of the eggs. Mix to a paste, then beat thoroughly with the hand, adding eggs, one at a time, until seven in all have been used; beat until smooth. When the ball of sponge is light (in fifteen to thirty minutes), remove from the water with a skimmer, and place in the centre of the egg mixture, fold the egg mixture over the sponge and continuing the folding until the two are thoroughly blended; set aside in a temperature not higher than 70° Fahr. until doubled in bulk.

Set aside in the coolest part of the refrigerator over night, after which it may be shaped into a vol-au-vent, rolls, etc. Milk scalded and cooled may replace the water, and two yolks may be used in the place of a whole egg, if four of the eggs be whole eggs. That is, six yolks may replace three of the seven eggs.

Coffee Rolls From Brioche Recipe

Coffee Rolls From Brioche

Brioche: Process Of Shaping Into Coffee Rolls

Roll chilled brioche into a sheet about one fourth an inch thick (a marble slab or a magic cover is an aid), brush over very lightly with softened butter, then fold from the sides toward the centre, so as to make three layers. Cut strips three fourths an inch wide; take each separately, and twist from the ends in opposite directions, and with each form a circle on the baking sheet, but, instead of having the ends meet, bring them side by side up to the centre of the curve. Arrange the rolls close together in the baking pan, and brush over with yolk of egg, beaten and diluted with milk; let rise, and bake about twenty-five minutes in a moderate oven; let cool, then brush over with confectioner's sugar, moistened with boiling water to spread.

Brioche Buns Recipe

Shape the chilled brioche into balls the size of an egg; put them close together in a buttered pan, and press into the top of each a slice of citron or a seeded raisin. When risen a little more than double in bulk, brush over with sugar dissolved in a little milk and bake about twenty-five minutes in a moderate oven. Brush over a second time with sugar and milk and sprinkle with loaf sugar pounded into small bits; let stand in the oven until well glazed.

Brioche With Head Recipe

Divide the chilled brioche into two pieces, one a fourth as large as the other. Shape the larger piece into a round, and, with the rolling pin, flatten evenly to fit the baking pan (a round spongecake pan). Make an open place in the centre, and gash the dough in four or five places on the inner edge, after placing it in the buttered pan; form the small piece into a ball, then, with the floured hand, roll on the board, giving it the shape of a pear; set the pointed end in the centre of the pan, and brush over the whole with yolk of egg beaten with a little milk; when light bake about fifty minutes in a slow oven; then brush over with sugar dissolved in a little milk. Serve, hot or cold, with coffee for breakfast. Break in portions with the fingers or a silver fork. Or serve hot with a rich syrup flavored with rum or wine, or with a fruit compote, for the sweet dish at luncheon or dinner.

Brioches St. Mark Recipe

Fill twelve well-buttered individual timbale moulds two thirds full with brioche paste. When risen nearly to fill the moulds, bake in a slow oven. Remove from the moulds, and, when cold, trim uniformly to size of the moulds, and remove the centre of each, leaving a thin shell. Pour over the inside a highly flavored syrup; drain, and fill with whipped cream or a custard filling; brush over the outside with apricot marmalade, and strew with pistachios and almonds, blanched and chopped fine. Ornament the top of each timbale with a rosette formed of a split cherry surrounded by halves of pistachios. Dress these on a plate in a circle, filling the centre of the circle with halved peaches cooked in syrup. Serve with or without whipped cream or a custard sauce.