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Brioche

At 10 o'clock each morning, it's coffee time at our house. Friends, neighbors and relatives stop by just to grab a bite of this brioche recipe fresh from the oven. —Wanda Kristoffersen, Owatonna, Minnesota
  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    1 dozen

Ingredients

  • 3-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 2/3 cup butter, cubed
  • 1/2 cup 2% milk
  • 5 large eggs

Directions

  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat butter and milk to 120°-130°. Add to dry ingredients; beat until moistened. Add 4 eggs; beat on medium speed for 2 minutes. Add 1 cup of flour. Beat until smooth. Stir in the remaining flour. Do not knead.
  • Spoon into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down. Cover and refrigerate overnight.
  • Punch dough down. Turn onto a lightly floured surface. Cover with a bowl; let rest for 15 minutes. Cut one-sixth from the dough; set aside. Shape remaining dough into 12 balls (about 2-1/2 in); place in well-greased muffin cups.
  • Divide reserved dough into 12 small balls. Make an indentation in the top of each large ball; place a small ball in each indentation. Cover and let rise in a warm place until doubled, about 1 hour.
  • Beat remaining egg; brush over rolls. Bake at 375° for 15-20 minutes or until golden brown. Remove from pan to wire racks to cool.
Nutrition Facts
1 each: 295 calories, 13g fat (7g saturated fat), 117mg cholesterol, 234mg sodium, 37g carbohydrate (9g sugars, 1g fiber), 7g protein.

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