Recipe courtesy of Pamela Sheldon Johns
Brioche
- Yield: Makes 1 dozen rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 239
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 27
- Sodium
- 117
Ingredients
1 package active dry yeast
1 1/2 cups warm milk (105 degrees to 115 degrees F)
1/2 cup sugar plus 1 tablespoon sugar
2 tablespoons extra virgin olive oil
2 egg yolks
4 1/2 to 5 cups unbleached all-purpose flour
1/2 teaspoon salt
1 egg white
Sorbetto, for serving
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 surface 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.