Brioche

Brioche has been on my list of things to try for quite a long time; but I hesitated because of its well-known time-consuming and requirement of patience. I really don't know what made me take out that recipe and start to weigh those ingredients this weekend, but I do know that I succeeded.

(1) Place 3 tbsp milk and 1 1/2 tsp active dry yeast in the mixing bowl, whisking until yeast is fully dissolved (no particles of yeast can be found);

(2) Add 1/3 cup all purpose flour and 1 whole egg, well combining with rubber spatula;

(3) Scrape down side of bowl, sift remaining 1 1/3 cup all purpose flour over the mixture (sift is a very good way, it makes flour evenly spread over the mixture), don't mix in the flour. Cover and let stand 1 1/2 hours at room temperature;

(4) Add 3 tbsp sugar, 3/4 tsp salt and 2 eggs, mixing well; followed by the addition of 10 tbsp melted transfat free margarine, blending with spatula until smooth;

(5) Scrape the resulting cream like batter into a lightly greased 2 qt. bowl. sprinkle the top lightly with flour to prevent a crust from forming, cover airtight with plastic wrap, let it rise in the fridge for 12 hours or until dough is light, spongy and almost tripled in bulk;

(6) Use a spatula, deflating the dough by stirring it down. Place a large plastic wrap on the working counter, then pour the dough onto plastic wrap. Wear disposable gloves, gently press dough into a rectangle, then fold into thirds, wrap well and chill overnight (or for six hours) to allow dough to harden and ripen;

(7) Unwrap the dough, still have the plastic wrap on the counter and wear disposable gloves. Divide the dough into 12 pieces. Cut off 1/4 of one piece, form 3/4 of the piece into a ball and put it in muffin cup; pink a hole in its centre, form the left 1/4 into a small ball and place it into the hole or on the hole. Let them proof for 1 hour or until double in bulk;

(8) Preheat oven to 400F and brush all exposed surface with egg yolk wash;

(9) Bake for 15 minutes or until brioches are golden-brown and risen;

(10) Cool on wire rack.

Very floppy, but tastes more salty and less sweet than I expected. I gonna try to modify them, later.