Recipes > Desserts > Brioche Dough

Brioche Dough


  • 1 pound flour
  • 1/2 teaspoonful salt
  • 1 cup warm milk
  • 1 yeast cake
  • 1/4 pound butter
  • 2 eggs


Put the flour into a dish, add the salt, make a hollow in the center, pour the milk in which the yeast cake has been dissolved into the center, mix it with some of the flour and set in a warm place for 1 hour; then stir the butter to a cream and add by degrees the eggs; mix this with the flour and yeast to a soft dough, cover and let it rise to double its height in a warm place; then work it through once more, roll it out with a rolling pin about 1/8 of an inch in thickness, cut it into rounds with a tumbler and put in the center either force meat, fruit jelly or rice; bend them over so that the edges meet; wet them with beaten egg and press the edges firmly together; set in a warm place to rise; then brush over with beaten egg, dust with bread crumbs and fry in hot lard.


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Desserts and Salads (1920).

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