Home › The Waldorf Kitchen › Brioche

Brioche

Prepare a sponge of German yeast dissolved in a little warm water, and mix it with enough flour to form a batter. When it has risen to twice its original size, place it one side and put on a paste-board a pound of flour, make a bay in the center and in it put a pound of warmed fresh butter, a teacupful of milk, ten eggs, a little salt and the sponge, and work together, adding flour as needed. Place it in a basin with a cover and stand it in a warm temperature for three hours. Then roll out and fold three times in succession; remove about a quarter of the paste, making the remainder round and slightly flattened at the top, wet the bottom of the smaller piece of paste, making a ball of that also, flatten it and put on top of the larger one; then glaze over with a paste-brush dipped in beaten egg, set on a buttered tin and bake in a quick oven for three-quarters of an hour.