Small Brioches

Ingredients

• set aside 3 ounces of the dough
• cut remainder into 12 even pieces
• form these with the hand into small balls
• Divide reserved dough into 12 parts and roll into pear shapes.

Method

1. 1

   Prepare dough as above, set aside 3 ounces of the dough and cut remainder into 12 even pieces; form these with the hand into small balls and put in a baking pan.

2. 2

   Divide reserved dough into 12 parts and roll into pear shapes.

3. 3

   With a spoon make a cavity in each ball and insert small ends of pear shapes.

4. 4

   Let rise 15 minutes, glaze with beaten egg and bake 12 to 15 minutes in hot oven (450° F.).

5. 5

   These are eaten with coffee.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 156. The excerpt below is the record exactly as published.

SMALL BRIOCHES Prepare dough as above, set aside 3 ounces of the dough and cut remainder into 12 even pieces; form these with the hand into small balls and put in a baking pan. Divide reserved dough into 12 parts and roll into pear shapes.

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