Hermann-Grima Brioche – a delicious recipe with yeast, sugar, warm water, milk, unsalted butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dissolve yeast and 1 tablespoon sugar in warm water; stir well, and let stand 5 minutes or until bubbly.
2
Scald milk; add butter, 3 tablespoons sugar, and salt. Stir until butter melts. Let mixture cool to lukewarm ( 105u00b0 to 115u00b0).
3
Combine yeast mixture, milk mixture, eggs, and 2 cups flour; beat with an electric mixer until smooth. Cover and let rise in a warm place (85u00b0), free from drafts, 1 1/2 hours.
4
Stir mixture; add enough remaining flour to make a soft dough. Turn dough out onto a heavily floured surface, and knead 10 minutes or until smooth and elastic.
5
Place in a well-greased bowl, turning to grease top. Cover and repeat rising procedure 1 hour or until doubled in bulk.
6
Punch dough down. Divide dough into 3 equal portions; shape and bake as directed.
1317
kcal
Calories
37
g
Fat
205
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 packages dry yeast, 1 tablespoon sugar, 1/2 cup warm water (105u00b0 to 115u00b0), 2 cups milk, and more.
Yes, Hermann-Grima Brioche falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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