RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5454
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| Recipe Name: |
Brioche - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.87
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 6 Brioche Alsaciennes. To use as an Alsacienne, roll out dough and divide into thirds. Roll into a square and spread with filling, such as Frangipan, raisins and cinnamon. Roll like a jelly roll. Cut into 12 equal pieces. Cut each pieces halfway through. Place 6 of the pieces in a greased loaf pan in an overlapping butterfly (use end piece as an anchor). Proof at 80 - 90 degrees for 20 minutes. Put pats of butter down the center and bake. Bake at 400 degrees for 15 to 20 minutes, then bake at 375 degrees for 15 minutes.
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Ingredients:
10 fl ozs milk, whole at room temperature
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Directions:
Sift flour and salt together. Dissolve yeast and sugar in the water. Add warm milk and eggs to the yeast mixture. Add the yeast mixture to the flour. Develop the dough.
It should be slightly tacky before adding the butter. Slowly add softened butter. Each piece of butter should be incorporated before adding the next piece. Mix all butter until incorporated. Chill until firm before using. |
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| Nutrition per Serving: |
| Calories: |
1022 |
Total Carbs: |
69.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
286.3 |
Fat: |
69.5 |
Protein: |
19.67 |
| Fiber: |
5.67 |
Sodium: |
944.33 |
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