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| Home -> [Bakery, Breads, Creole & Cajun, Southern] -> [Little brioches Recipe] |
Little brioches
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| Artist: |
_ |
Yield: |
18 |
| Categories: |
Bakery, Breads, Creole & Cajun, Southern |
Rating: |
0 |
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Ingredients:
| 2
| pack | Active dry yeast | | 1/4
| cup | Water, warm(105-115'F.) | | 1/2
| cup | Milk | | 1/2
| cup | Butter or margarine | | 1/4
| cup | Sugar | | 4
| cup | Flour, self-rising, sifted | | 2
| | Eggs | | | Butter or margarine, melted |
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Procedures:
| 1 | Soften yeast in water.?Heat milk until almost simmering; stir in ?c butter until melted.?Measure sugar into mixing bowl; stir in milk mixture and cool to lukewarm.?Stir in 1 cup flour and beat until smooth.?Beat in yeast; cover and let rise in warm place until bubbly, about 1 hour.?Stir down; beat in eggs.?Add enough flour to make a soft dough.?Turn out onto lightly floured surface; knead until smooth and satiny, 10 to 15 minutes.?Shape into ball; place in lightly greased bowl, turning to grease on all sides.?10. | | 2 | Cover and let rise in warm, draft-free place until doubled, about 1 ?hours.?1Punch down; let rest 10 minutes.?1Divide dough into 18 equal portions; remove about 1/5 of dough from each portion and shape all 36 portions into smooth balls.?1Place large balls in greased medium muffin cups.?1Firmly make an indentation in center of larger balls with thumb; place smaller balls in indentation.?1Let rise in warm place until doubled, about 40 minutes.?1Bake in preheated 350°F. | | 3 | Oven 15 to 20 minutes, or until golden brown.?1Remove immediately from pans; brush tops with butter or margarine and serve warm.?/td> |
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