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|
Pâte Brioche |
10 ounces |
Milk |
1 ounce |
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Grease the brioche tins with a brush and a
small amount of butter. |
Scale the pâte brioche into 4 pieces 2-1/2
ounce each and round them up into smooth balls on a floured surface. Allow
them to rest for 5-8 minutes, cover to keep them from drying out. |
Still on the floured surface - using the side of
your hand roll the dough ball so that you divide it into one small
piece and one large, but leaving them barely connected. Pick up the
brioche by the small head and press the large base into the greased
cup. Press the small head partially down into the larger base by poking
your finger in around the area where they are joined. Don't push it
down in too far or they will proof together. |
Using a pastry brush dipped in milk - brush the
tops of the brioche. |
Set in a warm place until the brioche has doubled
in size. |
Bake in a hot oven 425°(F) until golden brown,
reduce heat toward the end of the bake. |
Remove from tins as soon as possible to prevent
moisture build-up inside the tin. |
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