-
1
2.
-
2
Cream butter, adding sugar gradually.
-
3
Add in salt.
-
4
3.
-
5
Soften the yeast in the water.
-
6
4.
-
7
Blend lowfat milk, creamed mix and yeast.
-
8
Add in the egg yolk, whole Large eggs and flour and beat with a wooden spoon for 2 min.
-
9
5.
-
10
Cover and let rise in a hot place till more than doubled in bulk, about 2 hrs or possibly less.
-
11
6.
-
12
Stir down and beat thoroughly.
-
13
Cover tightly with foil and chill overnight.
-
14
7.
-
15
Preheat oven to warm (425F); place rack near bottom.
-
16
8.
-
17
Stir the dough down and turn out onto a floured board.
-
18
Cut off slightly less than one quarter of the dough and reserve.
-
19
Cut the remaining dougn into 16 pcs and form into balls of equal size.
-
20
Place in well-greased muffin pan (2 /3/4 x 1 1/4 inches deep).
-
21
Cut the smaller piece of dough into 16 pcs and shape into smooth balls.
-
22
Moisten finger slightly and make a depression in each large ball.
-
23
Place a small ball in each depression.
-
24
Cover and let rise in a hot place till double in bulk, about 1 hour.
-
25
9.
-
26
Beat the remaining egg white with a tsp.
-
27
of sugar.
-
28
Brush over brioche.
-
29
Bake till brown, or possibly 15 - 20 min.
