Browned Butter Cherries Tuile: Tulip Basket
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Bake these in brioche molds for traditional shape.

1/2 c milk 3 eggs
1/2 c butter 1 egg yolk
1/3 c sugar 3 1/2 c flour
1 t salt 1 egg white
1/4 c warm water (105 to 115 degrees) 1 T sugar
1 pkg. active dry yeast  

Scald the milk and cool to luke warm. Cream butter in bowl well, and gradually add in the sugar and the salt. Sprinkle yeast over warm water and stir to dissolve. To the butter mixture, add in the lukewarm milk, dissolved yeast and water, eggs, the yolk and flour. With a wooden spoon, beat vigorously for about 2 minutes. Cover dough and let rise in a warm area until more that doubled in bulk, about 2 hours. Stir down and beat vigorously again for about 2 minutes. Cover tightly with foil and refrigerate overnight. The next day, beat down and turn dough onto lightly floured surface. Divide into two pieces: one about 3/4 the dough and the other about 1/4 of the dough. Cut the larger piece into 24 equal pieces and form into round balls. Place in well greased brioche molds, about 2 1/2 to 3" in diameter. Divide the small 1/4 portion of the dough into 24 equal pieces, also. Make a deep indentation in the center of each of the larger balls, dampen slightly and press the small ball into each. Let rise in a warm, draft-free area until doubled in bulk, about 1 hour. Brush with a glaze of 1 egg white and 1 T of sugar. Bake in a 375°F oven for about 15 to 20 minutes.



From my recipe files.



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