Brioche Paste

Ingredients

• Spread a quarter of a pound of sifted flour on the slab
• half an ounce of German yeast
• dissolve with a little tepid water
• put three-quarters of a pound of flour on the slab
• a teaspoonful of salt
• a teaspoonful of pounded sugar
• two tablespoonfuls of water
• ten ounces of butter
• six whole eggs

Method

1. 1

   Prepare a sponge with yeast and water, then mix with flour, salt, sugar, butter, and eggs.

2. 2

   Knead and let rise, then shape into buns or rolls and bake.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 170. The excerpt below is the record exactly as published.

brioche paste, almond paste, &c., &c., to make cakes and pastry with.* 790. SHORT PASTE FOR RAISED PIES. Put one pound of sifted flour on the slab, spread it out in the centre, then add a teaspoonful of salt, a quarter of a pound of butter, and a gill and a half of cold water. Pro- ceed to work the whole together with the hands into a very firm paste in the following manner : When the ingredients have been worked into a paste, bring it to the edge of the slab, then use the palms of both hands alternately with great force to spread and divide the paste into small part& Sprinkle a few drops of water over the paste and knead it together, this is called " breaking and kneading*' and must be repeated four times. The paste must then be gathered * With respect to pastry and sweet dishes, their names and styles are legion, and are so complicated in their shapes, colours, and tastes, thst they famish enough materials for a large work of their own. I will limit myself to simply giving what I consider the most useful and practical recipes, and at the same time recommend Mr. Jules Gouff^'s most valuable '*Boyal Book of Pastry and Confectionery" to those who wish tu know more on this subject. 337 388 PRACTICAL HOUSEHOLD COOKERY. up, placed in a clean cloth, pressed together, and is ready for use. 791. SHORT PASTE FOR TARTS. Spread a pound of sifted flour on the slab with a hollow in the centre, then add half a pound of butter, two ounces of pounded sugar, a pinch of salt, two whole eggs, and rather more than a gill of water. Work these together with the hands to a £rm paste, and use it to cover fruit tarts, and lining tartlets, &c, 792. BRIOCHE PASTE. Spread a quarter oT a pound of sifted flour on the slab, with a small well in the centre ; then put half an ounce of German yeast in it, and dissolve with a little tepid water ; when this is done add sufiicient water to mix the whole into a rather soft paste. Knead this into the form of a round ball, put it into a stewpan capable of containing three times its quantity, score it with a knife round the sides. Put the lid on, and set to rise in a rather warm place. In summer the fermentation will proceed satis- factorily if it is merely placed on the kitchen table, or in some such place of moderate warmth. This is termed setting the sponge. Meanwhile put three-quarters of a pound of flour on the slab, spread as before with a well in the centre, put a teaspoonful each of salt and pounded sugar, together with two tablespoonfuls of water to dissolve them, after which add ten ounces of butter and six whole eggs

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