Brioche is a light bun. The mixture is also used for savarins and babas. See page [147].
Make a leaven as follows:
Add to a cupful of tepid milk a yeast-cake and half a pound of flour. Mix it well and set it in a warm place to rise until it is very light. It will take about an hour.
Sift on to a rolling-board one pound of flour, and make a well in the center. Break seven eggs into a bowl, add a teaspoonful of salt, and beat the eggs enough to break them thoroughly. Cut three quarters of a pound of butter into pieces.
Put three tablespoonfuls of milk and two tablespoonfuls of sugar into the well of flour, add a piece of butter and some of the broken eggs. Work all these together with the hand, incorporating the flour gradually. Add the eggs and butter gradually until all are worked in, and continue the working for some time, then add the leaven and work the whole mixture for a long time, or until it does not stick. Set it aside to rise and double in size, work it again, and put it in the ice-box for twelve hours.
TO MAKE A LOAF OF BRIOCHE
Mold the brioche dough into a round ball. Place it in a pan, make a depression in the top with the hand, brush it with egg diluted with a little milk, and put into it a small ball of dough. Cut slits around the large ball. Let it rise, then bake it in a hot oven.
NO. 207. CORNMEAL MUFFINS.