*  Exported from  MasterCook  *
 
                                  Brioches
 
 Recipe By     : Freeze With Ease copyright 1965
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Freezer Meals
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       dry yeast OR
    1                    cake yeast
      1/4  cup           lukewarm water
      1/2  cup           flour
    5      ounces        sweet butter
    1 1/2  cups          unsifted flour
    1      tablespoon    sugar
    1      teaspoon      salt
    3      very large    eggs or 3 1/2 large eggs
    1                    egg yolk
    1      tablespoon    milk
 
 Dissolve yeast in lukewarm water. Stir to dissolve. Add yeast mixture to
 flour in small bowl. Stir with spoon until it forms a stiff ball. Turn
 out on lightly floured board. Knead a little until you get a smooth
 surface on top. Cup dough in your hands to make round top and cut
 halfway through ball with sharp knife in the shape of an “X” like a hot
 cross bun. Open each of four petals a little. Drop it into a 4 cup
 pitcher half filled with lukewarm water and leave it to rise to the top
 of the water. This will happen in 3 to 7 minutes. In the meantime in
 large mixing bowl beat the butter until light and fluffy. Remove butter
 with rubber scraper, cleaning bowl thoroughly with scraper. Place butter
 aside. In mixer, place flour, sugar, salt and eggs. Beat until shiny.
 Add butter and well-drained yeast dough. Mix all together with spoon and
 put in floured bowl. Cover dough with saran wrap and cloth and put into
 warm place to rise, until double in bulk -- 3/4 to 1 hour. When risen,
 stir around top with finger to break the rise. Cover and put in the
 refrigerator overnight or in the freezer 2 to 3 hours. Remove dough and
 work quickly so it won't get too sticky to handle. Place on floured
 board. Shape two-thirds of dough into balls-- the size will depend on
 the size of the muffin tins you use. Regular 3 inch tins take 2 inch
 balls. Miniature muffin tins take 1/2 inch to 3/4 inch balls. Place the
 balls in well-buttered muffin tins.
 
 Form an equal number of small balls from remaining third of dough. Shape
 one end into cone shape. With finger make depression in center of large
 ball and insert tip of cone. Press gently. Cover loosely with towel and
 let rise in warm place until double in bulk, about 1 hour. Brush lightly
 with mixture of egg yolk and milk.
 
 Bake at 425 for 15 to 20 minutes for large brioches and 10 to 12 minutes
 for miniatures. Cool quickly and freeze. To serve, remove from freezer
 and heat at 300 until thawed and heated through.
 
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