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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 120 MIN COOKING TIME: 20 MIN SERVINGS: 12 COST: LOW
4 CUPS ALL PURPOSE FLOUR
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1/3 CUP VEGETABLE OIL
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2 EGGS
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1/2 OZ. BREWER'S YEAST
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1/3 CUP GRANULATED SUGAR
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1 CUP MILK
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FOR BRUSHING:
MELTED BUTTER AS NEEDED, ABOUT 1/2 CUP
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GRANULATED SUGAR AS NEEDED
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RECIPE
PUT THE MILK, SUGAR AND YEAST IN A LARGE BOWL. ADD THE FLOUR, EGGS, VEGETABLE OIL AND SALT. MIX WELL WITH THE HOOK. TRANSFER THE DOUGH ON A FLOURED SURFACE AND KNEED, ADD FLOUR IF THE DOUGH IS TOO LIQUID. DEVIDE THE DOUGH IN EIGHT BALLS AND LEAVE TO REST, COVERED WITH A KITCHEN TOWEL, FOR ABOUT 2 HOURS.
ROLL THE EIGHT BALLS OF DOUGH OUT VERY THIN IN THE SHAPE OF CIRCLES AND STACK THEM ONE ON TOP OF THE OTHER BRUSHING THE MELTED BUTTER AND SPRINKLING THE SUGAR BETWEEN EACH CIRCLE. DO NOT BUT THE BUTTER AND SUGAR ON THE LAST ONE.
ROLL THE STACK OF DOUGH TO ABOUT 1/4 OF AN INCH THICK. CUT THE DOUGH IN 12 SLICES AND ROLL THEM IN THE SHAPE OF A BRIOCHE. PLACE THE BRIOCHE ON A COOKIE SHEET WITH PARCHMENT PAPER AND LET REST COVERED WITH A KITCHEN TOWEL UNTIL THEY DOUBLE IN SIZE.
BAKE AT 350°F IN A PREHEATED OVEN FOR ABOUT 20 MINUTES OR TILL READY.
THESE BRIOCHE AREN'T VERY SWEET, ENJOY THEM FOR BREAKFAST WITH JELLY OR NUTELLA.
ROLL THE EIGHT BALLS OF DOUGH OUT VERY THIN IN THE SHAPE OF CIRCLES AND STACK THEM ONE ON TOP OF THE OTHER BRUSHING THE MELTED BUTTER AND SPRINKLING THE SUGAR BETWEEN EACH CIRCLE. DO NOT BUT THE BUTTER AND SUGAR ON THE LAST ONE.
ROLL THE STACK OF DOUGH TO ABOUT 1/4 OF AN INCH THICK. CUT THE DOUGH IN 12 SLICES AND ROLL THEM IN THE SHAPE OF A BRIOCHE. PLACE THE BRIOCHE ON A COOKIE SHEET WITH PARCHMENT PAPER AND LET REST COVERED WITH A KITCHEN TOWEL UNTIL THEY DOUBLE IN SIZE.
BAKE AT 350°F IN A PREHEATED OVEN FOR ABOUT 20 MINUTES OR TILL READY.
THESE BRIOCHE AREN'T VERY SWEET, ENJOY THEM FOR BREAKFAST WITH JELLY OR NUTELLA.
