Technique: Shaping Individual Brioches

Name: Technique: Shaping Individual Brioches
Ingredients: 1 recipe Brioche Bread dough, refrigerated overnight; 1 egg, well beaten, for glaze; 1 egg, well beaten, for glaze

Preparation info

Makes
8 to 10
individual brioches

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Here the brioche dough will be shaped by hand into the charming classic rolls and baked in your home oven. Serve for brunch with jam. No butter is necessary.

Ingredients

1 recipe Brioche Bread dough, refrigerated overnight
1 egg, well beaten, for glaze

Bread
Vegetarian

Method

Place 8 (for the 1½-pound dough) or 10 (for the 2-pound dough) individual 3½-by-1½-inch brioche flute tins on a baking sheet. Spray each with vegetable oil cooking spray.
Turn the dough out onto a lightly floured work surface and divide it in half. Roll each half into a thick log, and divide each log into 4 (for the 1½-pound) or 5 (for the 2-pound) 2-inch piece