This is a tender and amazingly light Brioche is for those who desire buttery and highly enriched bread. A versatile basic dough with which you can do wonders by making loaves, dinner rolls, brioche à tête, hamburger buns, hoagie buns, or even cinnamon rolls. Smart Recipes, American Recipes, Dairy,Eggs,Grains Recipes, Recipes Dairy,Eggs,Grains American Vanilla Brioche Vanilla Brioche Recipe | PT1H Serves 4 Ingredients: 5 Cups Flour 3 Envelops Active Dry Yeast 0.5 Cup Milk 3 Tablespoons Sugar 0.5 Cup Water 1 Vanilla Bean 2 Teaspoons Salt 3 Sticks Butter 6 Eggs 1 Egg Yolk In a small bowl, whisk together milk and yeast until yeast is dissolved. Stir in 1 cup of flour until combined. Add the vanilla pulp into the flour, stir, cover and let sit in a warm place for about two hours. In a large mixing bowl, add 2 cups of flour. Add 4 eggs, one-by-one, beating with a spatula after each addition. The dough will be thick and sticky at this time. Add sugar, water and salt and beat briskly. Add 3 sticks of butter and mix with your hands until combined. Add remaining 2 eggs along with the remaining 2 cups of flour and blend well. Add yeast mixture and knead with your hands breaking any lumps. Continue kneading for about 5 minutes until dough is well combined, yet sticky and moist. Cover the dough with a clean piece of cloth to let rise for about 2 hours, or until it doubles in a warm place. For the Loaves: butter two loaf pans of 9x5x3 inch with remaining 2 tablespoons of butter. Lightly punch down the dough with your fingers. Dived the dough equally between 2 buttered pans, give them egg wash with a brush, cover and leave to rise again in a warm place until it doubles, will take about 1 hour. Halfway through, Preheat oven to 400 Degrees. Now, bake the rolls until golden browned, for about 25 to 30 minutes. Cool pans on a wire rack and then invert loaves over the wire rack to cool completely. Note: You can also make dinner roll or classic Brioche à tête with the same dough. Skip vanilla if you want it to be savory or serve as dinner rolls. Simply divide the dough into 12 equal portions instead of 2 and make balls. Place on a parchment lined baking sheet, let rise and bake for 15 to 20 minutes. Whereas, to make classic brioche à tête, divide the same dough into 14 portions, roll 12 portions into balls and remaining two into small 12 knobs. Press “knobs” on top of each ball.

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