1 c. milk
1-1/2 yeast cakes
1/2 c. sugar
2/3 c. butter
4-1/2 c. flour
3 egg yolks
3 whole eggs
1/2 tsp. lemon extract
Scald the milk, cool until lukewarm, and then add the yeast cakes. When
they are thoroughly dissolved, add the sugar, the butter, which has been
softened but not melted, and half of the flour. Add the egg yolks and
beat with the hands. Add the eggs one at a time and when all have been
beaten in thoroughly, continue to add more flour. After all of the flour
and also the lemon extract have been added and the mixture is of a
consistency to knead, allow it to rise for 6 hours. Punch down and place
in the ice box or some other cool place overnight. In the morning, the
mixture will be ready to bake in whatever shape is desirable.
The four recipes that follow show various ways in which the brioche may
be used to make attractive as well as appetizing desserts.