Brioche

Here is a delicious eggy breakfast bread, perfect for accompanying sorbetto on a hot summer morning. A nice variation is to knead in 1/2[ cup raisins soaked in 1/4 cup rum just before the last rise.]

Yield:
Makes 1 dozen rolls
Ingredients
Directions

In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes.

Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour.

Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work suface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.

Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.

Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.

Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside.

Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan.

To serve, slice in half and fill with a scoop of sorbetto.


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    Where is the butter?
    beyond excellent, the first time i tried the recipe it worked brilliantly and i'm not a chef,even if you goof a little in one of the steps the bread comes out wonderful, people think you are a master baker or something!. i use them for the buns in our hormone free bbq busines
    It was easy to make. I did as david_mathes100 suggested and only added 4 cups of flour to mixture. Really sticky but quite good. I can't get brioche here so this is delightful I can make some.
    Would this dough make good Hamburger Buns?
    Okay, it's not brioche, but if you haven't baked it, don't judge. It's really a pretty good bread. I do think it's a bit too dense for my liking and will probably not use as much flour next time. That and my yeast kind of stunk, but that was my fault for continuing with bad yeast.
    I disagree with the reviewers who rated this bread badly without even trying it simply because it doesn't use butter. The milk + olive oil combination is a good, healthy alternative to the ~2 sticks of butter brioche tends to call for. Of course the bread isn't quite as rich, but it's not your everyday bread either. It's like... halfway between challah and brioche.
     

     
    The texture was lovely, and the crust was a really nice light crisp. I liked the egg wash being added after - it made the bread really dessert-like, and a little sticky. Next time I might change that, though, and also use less sugar in the bread so it's more versatile.
    One of the defining characteristics of brioche is the large amount of butter. This is simply not brioche.
    When I made this recipe, I found that too much flour was called for resulting in a very dry and bland bread. I reduced the amount by more than 1 cup and found the results to be a bit better.
    I made bread for another dessert recipe instead of rolls and mistakenly put all the sugar into the bread making it very sweet but, even so, it was excellent, even without the egg white/sugar mix on the outside. We can't buy this in our area so the recipe saved me. Good toast in the am too!
    I can't think of a better Sunday morning. This is a simple recipe with a big reward. Its also great to serve with salad luncheons. Overnight guests always ask if we're having brioche for breakfast.
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