Brioches

Ingredients

• half a pound of sifted flour
• two ounces of it
• half a gill of lukewarm milk
• the remaining six ounces of flour
• half a saltspoonful of salt
• three whole eggs
• two tablespoonfuls of sweet cream
• two ounces of fresh butter
• one ounce of powdered sugar
• four ounces of fresh butter

Method

1. 1

   Dissolve the yeast in lukewarm milk, beat in some flour, let it rest.

2. 2

   Mix remaining flour with salt, eggs, cream, butter, and sugar.

3. 3

   Incorporate the yeast mixture, knead, and let rise.

4. 4

   Shape into a ball, place in a buttered mold, and bake in a moderate oven for about 1 hour.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 288. The excerpt below is the record exactly as published.

Brioches.— Take half a pound of sifted flour, put two ounces of it into a vessel. Make a hollow in the centre, and put into this two drachms of compressed yeast and half a gill of lukewarm milk. Dissolve well the yeast with the milk for about one minute, then quickly beat in the flour for one minute. Cover the vessel with a cloth, and let it rest in a warm closet for fifteen minutes. Put in another vessel the remaining six ounces of flour, make a hollow in the centre, and put into it half a saltspoonful of salt, three whole eggs, two tablespoonfuls of sweet cream, two ounces of fresh butter, and one ounce of powdered sugar. Mix thoroughly with the hand, all except the flour, for three minutes, men incorporate the flour gradually, and beat it sharply with the hands for three minutes. Add one egg, beat one minute; add another, and beat one min- ute longer. Take four ounces of fresh butter

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