Advertisement
3rioche
INGREDIENTS (Yield 8)
21/4 Cups
bread flour
11/2 tablespoons
sugar
1 tablespoon
dry milk
1 teaspoon
salt
1/4 cup (2 fl.oz.)
water
2 teaspoons
dry yeast
1
egg, beaten for brushing
on top
8 brioche or cake cups
METHOD
Make the dough according to instructions on
P17.
Place the dough in a greased bowl. Cover.
Rest the dough in the refrigerator for
30 minutes.
Divide the
dough into 8
equal portions. Roll
each portion into a
ball. Cover with a
plastic wrap and
rest for 20
minutes.
Using the edge
of the hand,
pinch off about
one-fourth of the
dough without
detaching it. Roll
the dough on the
bench so that both
parts are round.
t
Use the edge of the
hand and roll.
Place the dough
in the tin large-
end first.
With fingertips, press
the small ball around
its circumference into
the large one.
Place tins on baking pan. Spray water on
top. Proof at 90°F for 30 to 50 minutes or
until the larger ball rises above the tin.
aot
ay hier i
i oe res
rool ie <
Pal is,
ne
eT
7 Brush with beaten egg.
Bake in 350°F oven for 10 to 15 minutes or
until golden brown.
Advertisement
