Brioche

Ingredients

• a pound of flour
• a quarter of an ounce of salt
• half an ounce of powdered sugar
• six eggs
• a pint of whipped cream
• three quarters of a pound of fresh butter
• sufficient luke-warm milk

Method

1. 1

   Take a quarter of the flour, make a well in the centre, add a little German yeast, and stir in sufficient luke-warm milk to make a soft paste.

2. 2

   Place it in an earthenware pan with a lid, and leave in a warm place until risen to twice its original size.

3. 3

   Make a well in the remainder of the flour, add the salt, sugar, butter, and the eggs, one at a time.

4. 4

   When quite smooth, stir in the whipped cream and the paste made with yeast, and leave for three hours.

5. 5

   After which, stir the paste with a spoon, and place it in a buttered mould, bake in a quick oven, and when done, turn out of the mould, and serve.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 140. The excerpt below is the record exactly as published.

Brioche à la crème. Brioche. Brioche, Take a pound of flour, a quarter of an ounce of salt, half an ounce of powdered sugar, six eggs, a pint of whipped cream, and three quarters of a pound of fresh butter; take a quarter of the flour, make a well in the centre of it, add a little Gérman yeast, and stir in sufficient luke-warm milk

Cook this with the app: pantry check, scaling, and the assistant.