The South African Cook Book by Diane Kersey - HTML preview

Brioche

4 - ½ cups sifted all-purpose flour

2 teaspoons salt

2 tablespoons granulated sugar

½ cup warm water

1 - 3/4 tablespoons granulated yeast

7 large eggs

½ cup unsalted butter, softened

1 egg

Method: Sift flour and salt together; set aside. Dissolve sugar in warm water in large mixing bowl. Add yeast, dissolve by stirring slowly. Place flour and salt on top of sugar and yeast mixture. Then add 6 eggs on top of flour mixture. Mix slowly until all ingredients are combined. Stir mixture several minutes until dough becomes smooth and elastic, then add softened butter 2 tablespoons at a time until all is completely incorporated. Cover and bench proof dough until double in volume. Punch down dough, proof in refrigerator until dough is firm and workable. Measure 3-oz. pats of dough. Brush oven-proof coffee cups with softened butter. Pinch a marble-sized piece of dough from each pat and reserve. Form each pat of dough into round shape; place in buttered cup. Form each marble-sized piece of dough into a pear shape. Make a dent in the round dough and place a pear piece into dent after wetting the pointed end in water. Proof the dough until double in size. Beat the remaining egg with 1 tablespoon water. Brush egg wash over dough. Bake at 350° F for 15-18 minutes. Serves 6