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Brioche
Preparation info
- Makes
3 dozen
rolls - Difficulty
Medium
Appears in
Published 1972
Light, delicately yeasty, golden
Ingredients
Method
- Scald milk; stir in
½ c - Sprinkle yeast on warm water; stir to dissolve.
- Combine eggs and lemon peel and add with yeast to milk mixture. Beat in flour, a little at a time, to make a soft dough you can handle.