BRIOCHE

Brioche image

Here is a delicious eggy breakfast bread, perfect for accompanying sorbetto on a hot summer morning. A nice variation is to knead in 1/2 cup raisins soaked in 1/4 cup rum just before the last rise.

Provided by Food Network

Yield Makes 1 dozen rolls

Number Of Ingredients 9

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Ingredients

1 package active dry yeast
1 1/2 cups warm milk (105 degrees to 115 degrees F)
1/2 cup sugar plus 1 tablespoon sugar
2 tablespoons extra virgin olive oil
2 egg yolks
4 1/2 to 5 cups unbleached all-purpose flour
1/2 teaspoon salt
1 egg white
Sorbetto, for serving

Steps:

In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes.
Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour.
Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work surface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.
Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.
Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.
Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside.
Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan.
To serve, slice in half and fill with a scoop of sorbetto.

Faisal Fayyaz

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This brioche is the perfect ending to any meal. It's light and airy, and it always leaves me wanting more.

Abdiqadir nuur Abdi

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This brioche is the perfect canvas for your favorite toppings. I love it with butter and jam, but it's also great with fruit, whipped cream, or even ice cream.

jimmy pennington

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This brioche is a healthier choice than many other breakfast pastries. It's made with whole wheat flour and has less sugar than traditional brioche.

pes 21

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This brioche is perfect for busy families. It's easy to make ahead of time and reheat when you're ready to serve.

Shahwaiz Sultan khan

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This brioche is very affordable to make. I was able to find all of the ingredients at my local grocery store for a reasonable price.

Peter Crouch

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I made this brioche vegan by using plant-based butter and milk. It was delicious! I couldn't tell the difference from the traditional brioche.

Lolbeth Salas

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I was so excited to find this gluten-free brioche recipe. It turned out great! It was light and fluffy, just like the traditional brioche I used to eat.

Rajput 111 TV

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I love the hint of sweetness in this brioche. It's perfect for pairing with fruit or jam.

Moonie Barrnett

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I've been making brioche for years, and this recipe is one of my favorites. It's simple to follow and produces a delicious, professional-quality brioche.

Blackberry farm

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This brioche is the perfect addition to any breakfast or brunch menu. It's easy to make and always a crowd-pleaser.

Shondrekia Williams

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I made this brioche for my kids' school bake sale and it was a huge success! It was so soft and flavorful, and it sold out in no time.

Nicholas Buadu

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This brioche was a hit at my dinner party last night. Everyone raved about how light and airy it was. I will definitely be making this again.

Angela Johnson (Sistahtopic)

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I've tried many brioche recipes before, but this one is by far the best. The instructions were clear and easy to follow, and the result was a delicious, buttery brioche that was perfect for breakfast or brunch.