Brioche

Ingredients

• 1 cake compressed yeast
• 1 cup butter
• 1/2 cup milk, scalded and cooled
• 4 cups sifted flour
• 2 tablespoons sugar
• 8 eggs
• 1 teaspoon salt

Method

1. 1

   Dissolve the yeast and one tablespoon of sugar in lukewarm milk; add one cup of flour to make sponge.

2. 2

   Beat well; cover and set to rise in a warm place until light, about 45 minutes.

3. 3

   Add the rest of the flour, one tablespoon of sugar, butter, four eggs, and salt.

4. 4

   Beat well; add sponge and beat again.

5. 5

   Add the other four eggs one at a time, beating thoroughly.

6. 6

   Cover and let rise until light, about four hours.

7. 7

   Chill overnight.

8. 8

   Shape into long strips, twist into rings, place on buttered pans to rise, glaze with egg white diluted with water, and bake for 15 minutes.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 102. The excerpt below is the record exactly as published.

BRIOCHE 1 cake compressed yeast 1 cup butter 1/2 cup milk, scalded and cooled 4 cups sifted flour 2 tablespoons sugar 8 eggs 1 teaspoon salt

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