Dissolve yeast in milk with sugar till foamy. Blend in 2 beaten eggs and 3/4 cup flour to make a smooth mixture. Then blend in 2 more eggs, salt, melted butter and 2 cups of flour. beat vigourously with wooden spoon until dough is stiff and hard to stir. Let dough rest 5 minutes.
Knead on floured surface with heel of hands ( not warm palms ) until smooth and elastic. Place dough in oiled bowl and cover and let rise in a warm place triple, about 3 hours or let cool rise in refrigerator overnight. Pat dough into a rectangle 12 inches long.Flip right side over to middle and left side over to cover.Pat dough back into a rectangle and repeat the folding again ( this redistributes the yeast cells to produce a fine grain texture ) Return dough to bowl and let rise again a minimum of 1 1/2 hours.
Punch down dough and place in pan or pans and let rise slightly more than double. whatever pan you use just fill 1/3 to 2/5 full. bake in a preheated 425 oven for 30 minutes or lightly browned. for coffeecake: roll out dough and cover with sugar, cinnamon, nuts and reroll jelly roll style, forming into a ring and cutting sections with a scissors and forming alternate pieces into a petal design. Let rise double and bake in middle oven rack at 375 until lightly brown.
Yield: One brioche loaf or two , 12 inch coffeecake rings.
Note: the trick for perfect brioche dough is never let the temperature of ingredients get to hot or to cold. Since there are so many risings with this dough, I prefer to let the first rise occur in the refrigerator.It really helps with the yeast cell buildup. Enjoy!
This is a very flexible dough. Adapt as desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1747g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4888 | ||
Calories from Fat: 2589 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 287.7g | 384 % | |
Saturated Fat 148.1g | 740 % | |
Monounsaturated Fat 86.3g | ||
Polyunsanturated Fat 22.3g | ||
Cholesterol 4717.5mg | 1452 % | |
Sodium 1447.6mg | 50 % | |
Potassium 2083.2mg | 55 % | |
Total Carbohydrate 405.1g | 119 % | |
Dietary Fiber 14.2g | 57 % | |
Sugars, other 390.9g | ||
Protein 174.3g | 249 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4888
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