Brioche...The Go-to French Breakfast item

I caught one of Jacques Pepin's TV shows on Create, where he was making different French breads, including baguettte and Brioche. Who knew that the recipe he presented for Brioche was so simple. So, I attempted to make it this weekend with much success. Try it for yourself.

Brioche
Makes Twelve 6-inch Brioches

Ingredients
2.5 tsp rapid dry yeast
3 Tbsp water
1 Tsp sugar
3 eggs
2 sticks sweet butter, softened, plus extra to butter brioche tins
2 cups flour
1 Tsp salt
Egg wash

Method
1) In a food processor, add water, sugar, and yeast. Let stand 10-15 minutes until frothy. Add eggs and butter. Process for 10-15 seconds until well mixed. Make sure that there are no butter lumps.

2) Add flour and salt. Process again until batter is mixed and sticky. The batter should look elastic.

3) Place batter in a large glass bowl covered with plastic wrap. At this point, you can either proof it for 3-4 hours, or leave it in the frige overnight.

4) Grab the batter from the edges of the bowl and bring to the center as you're punching down the batter. Remove the batter from the bowl and put in on a floured surface. Divide the dough into 12 balls. Roll them in a little flour. Pinch 1/3 of the ball to create the "head". Place them into the buttered tins and brush with the egg wash.

5) Preheat oven 400F. Let the dough rise in the tins for 30-40 mins. Bake 30 min or until golden brown on the outside. The brioche should come out of the tins easily and when thumped, it should have a hollow sound.

Enjoy with your favorite jams.

TH