A touch of continental elegance for Sunday breakfast or a morning or afternoon coffee party. The distinctive texture of brioche is due to its rising twice, once in the refrigerator.
Put in mixing bowl
1/2 cup lukewarm milk (not hot)
1 tablespoon dry yeast
Let stand 5 minutes. Stir well.
Add
1/2 cup butter or salad oil
1 egg
2 egg yolks
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon lemon extract or cardamon seeds
1 1/4 cups all-purpose flour
Beat thoroughly 10 minutes. Add 1 cup flour, mix thoroughly. Let the dough rise in the bowl for 3 hours. Butter heavy muffin pans and fill one-third full. Let rise until double in bulk. Bake about javascript:void(0)15 minutes at 375 ° F. Makes 20.
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