Operating instructions

For individual brioches (may be made in standard

cupcake pans): Butter the pans generously. Divide

dough into 24 equal pieces. One at a time, pull off a

piece of dough about the size of a ½-inch (1.25 cm)

marble from each of the pieces, and shape into a ball;

shape the larger piece of dough into a smooth ball

and place in the buttered pan. Make an indentation in

the centre of the large ball with your ﬁnger. Place the

small ball in the indentation. Repeat until all are done.

Cover loosely and let rise until doubled. Preheat oven

to 375°F (190°C). When doubled, brush with egg wash

– do not let dribble into sides of pan. Bake for 17 to 19

minutes, until they are a rich, deep golden brown, and

sound hollow when tapped – baked brioche will

thermometer. Remove from pan and let cool 10 to 15

minutes on a wire rack before serving, or cool

completely to room temperature.

For one-pound (500 g) brioches, divide dough into

2 equal portions. Place dough in buttered 8" (20 cm)

brioche molds. Follow shaping directions as for

individual brioche, but smaller ball should be about

the size of a golf ball. Follow rising and egg wash

instructions. Bake in preheated 375°F (190°C) oven for

30 to 35 minutes. Remove from pans. Cool on a wire

rack completely before slicing.

For one-pound (500 g) loaves, divide dough into

3 equal portions. Shape into loaves and place in

well-buttered 8½x4½x2½-inch (21.5 x 11 x 6 cm) loaf

pans. Cover and let rise until doubled. Glaze with egg

wash. Bake in preheated 375°F (190°C) oven for 30 to

35 minutes until deep golden brown and hollow

sounding when tapped. Remove from pans. Cool

completely on a wire rack before slicing.