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Julia Child’s Brioches




Source of Recipe


Julia Child


Recipe Introduction


Beautiful, flakey, buttery little brioches. These are a Christmas tradition in our house. We are lucky enough to have a bakery that makes them, but I found this recipe when we couldn’t get them one year. They are a bit more trouble than your average bread or roll recipe, but worth it for a special occasion!


List of Ingredients




1 pkg. yeast
3 T. hot water (110 degrees)
¼ t. salt
½ T. sugar
2 c. flour
½ T. sugar
¾ t. salt
1 ½ sticks chilled butter
3 eggs
Extra flour
1 egg


Recipe



Sprinkle yeast over water, add ¼ t. salt and ½ T. sugar. Let dissolve and rise in soft mass on top of liquid – about 5 minutes.

Blend flour, ½ T. sugar, ¾ t. salt, eggs and yeast mixture in a large bowl with a rubber spatula and then turn onto a floured counter. Throw around roughly [this IS a Julia recipe, after all] – it will be sticky. When it is firmer begin to knead. Knead for a few minutes until it doesn’t stick to your hands. Soften butter by mashing and beating with your hands until smooth [Julia again]. Begin to add butter to flour mixture 2 T. at a time and work in. Dough will be ropey and stringy; keep working – it will smooth out. Put dough in a clean blow and sprinkle with 1 t. flour. Cut an X in dough and cover with a damp towel.

Rising in warm place until it is 2/3 large – about 1 ½ to 2 hours. Remove from bowl, punch down and knead a few moments. Replace in bowl, sprinkle with flour and cover with a plate. Place in refrigerator and rise until double in bulk, about 4 – 5 hours.

Punch down dough. Butter and flour 8 muffin tins. Cut dough into 8 pieces. Take a small piece of dough of each for the tops. Form large pieces into balls and put into muffin cups. Dent the top of each ball and form small pieces of dough into cones and put into dents. Let rise in warm place an hour or until dough has almost doubled

Preheat oven to 375 degrees. Beat one egg and brush each brioche with this. With scissors, clip under the ‘head’ (small piece on top) ½ way through.

Bake 15 minutes, then lower the temperature to 350 degrees. Bake an additional 30 minutes. Cover with foil if they begin to get too brown.

Makes 8 small brioches.