Bake these in brioche
molds for traditional shape.
c warm water (105 to 115 degrees)
active dry yeast
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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