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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brioches Recipe

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This recipe for Brioches is from In the Kitchen with Nana, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 package active dry yeast
1/3 cup warm water
3 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
4 eggs
1 cup butter, softened
1 egg yolk
1 tsp. cold water

In large mixer bowl, dissolve yeast in warm water. Add 1/2 cup sugar, the salt, eggs, egg yolk, butter and 2 cups of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 10 minutes at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 1 hour. Stir down batter by beating 25 strokes. Cover bowl tightly and chill at least 8 hours.

Stir down batter. Divide dough in half and place one half on lightly floured surface, keeping other half chilled. Roll dough into roll, about 38 inches long. Cut into 16 slices. Shape 12 slices into balls and place in greased muffin cups, working very quickly with floured hands as dough is soft and sticky. Flatten and make a deep indentation in center of each. Cut each of the remaining flour slices into 3 equal parts. Shape each part into a small ball; place ball in each indentation. Repeat with other half of dough. Let rise until double, about 40 minutes. Heat oven to 375 degrees. Beat reserved egg white and 1 Tbsp. sugar slightly; brush over rolls. Bake 15-20 minutes.

Makes 2 dozen rolls.

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Gourmet Club: French Christmas Celebration




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