-
1
Preheat oven to 400 degrees F (200 degrees C).
-
2
In bowl of heavy-duty mixer and using paddle attachment, combine yeast, sugar, salt and 1 cup (250 mL) of the flour.
-
3
Add hot water; beat at medium speed for 2 minutes or until smooth.
-
4
Reduce speed to medium-low.
-
5
Add eggs, 1 at a time, beating well after each addition.
-
6
Gradually beat in 2 cups (500 mL) of the remaining flour.
-
7
Add butter, a few pieces at a time, beating until completely incorporated.
-
8
Gradually add remaining flour to make very sticky soft dough.
-
9
Cover with plastic wrap; let rise in warm draft-free spot until doubled in bulk, about 3 hours.
-
10
Gently deflate dough; cover and refrigerate for at least 6 hours or for up to 18 hours.
-
11
(Dough can be frozen for up to 2 weeks; thaw in refrigerator for 24 hours before proceeding.
-
12
).
-
13
Turn out dough onto lightly floured surface.
-
14
Using no more than 1/2 cup (125 mL) flour to keep hands floured during shaping, gently knead dough into ball.
-
15
Divide into quarters.
-
16
Roll each quarter into 12-inch (30 cm) long rope.
-
17
Divide each rope into six 2-inch (5 cm) pieces; cut 1 of the pieces from rope into 5 equal lengths.
-
18
Shape all pieces into balls, making 20 large and 20 small.
-
19
Place large balls in 20 well-greased brioche moulds or large muffin cups.
-
20
Using scissors, cut X in top of each.
-
21
Snuggle small ball into each X.
-
22
Stir egg yolks with water; brush over brioche.
-
23
Cover lightly and let rise in warm draft-free spot until doubled in bulk, about 45 minutes.
-
24
Bake in centre of oven for about 20 minutes or until golden.
-
25
Let cool slightly in moulds on racks.
-
26
Remove moulds; let cool completely on racks.
-
27
(Brioche can be wrapped individually and frozen in airtight container for up to 12 weeks.
-
28
).
-
29
Canadian Living.
