Petite Brioches
Petite Brioches is an moderately easy dinner. Made with 1 pkg. dry yeast, 1/2 c. warm water, 1/2 c. scalded milk, 3/4 c. soft butter or margarine and 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Sprinkle yeast on warm water and let stand to soften.
Add hot milk to butter, sugar and salt; cool to lukewarm.
Stir in 1/2 cup flour.
Add softened yeast and mix well.
Beat in 1 1/2 cups flour. Add eggs and 4 yolks, one at a time, beating well after each.
Beat in enough of the remaining flour to make soft dough.
Beat for at least 5 minutes.
Turn into large greased bowl and brush with melted butter (not hot).
Cover and let rise in a warm place until doubled.
Punch in.
Brush again with melted butter.
Cover and refrigerate for 12 hours or overnight.
Turn out on lightly floured surface.
Shape 2/3 of dough into 1 1/2-inch balls.
Place into small greased brioche pans or two-inch muffin pans.
Shape equal number of small balls from remaining dough.
Roll each into a cone shape.
Make a shallow dent in center of each large ball; insert tips of cones.
Cover with a towel.
Let rise in a warm place until doubled.
Combine remaining egg yolk and 1 tablespoon milk.
Brush over surface of rolls.
Bake at 400Β° for 15 to 18 minutes or until deep golden brown.
Makes 1 1/2 dozen.
Are feather light and hat shape.
π· Perfect Pairings
Complete your meal with these
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