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- 1 pkg. yeast
- 1/2 cup (125 ml) milk, scalded and cooled to lukewarm
- 1/4 cup (60 ml) sugar
- 1/4 tsp (1 ml) salt
- 2-1/2 cups (600 ml) flour
- 1/3 cup (80 ml) butter, melted and cooled
- 1 egg
- 2 egg yolks
- 1/2 tsp (2 ml) lemon juice
- 1 tsp (5 ml) vanilla
- For icing:
- 1 cup (225 ml) icing sugar
- 2 tbsp (30 ml) hot water
- 1/2 tsp (2 ml) vanilla
- In a large bowl, dissolve yeast in lukewarm milk.
- Add sugar, salt and 1 cup (225 ml) flour; mix until smooth.
- Beat butter into yeast mixture.
- Add egg and egg yolks, one at a time, beating after each addition.
- Add remaining flour and lemon juice and beat for 5 minutes until a soft dough forms.
- Form the dough into a ball and brush with a little vegetable oil.
- Cover with a towel and put in a warm place to rise until the dough has doubled in size, about 1 hour.
- Punch the dough down and divide it into thirds.
- Cover and let rest for 10 minutes.
- Grease a muffin tin.
- Divide two sections of the dough into six portions each and place into muffin cups.
- Make a firm depression in each with your thumb.
- Divide remaining dough into twelve balls and press one ball into each roll.
- Cover and let rise until double in size, about 1 hour. Preheat oven to 375 degrees (200 C.).
- Bake brioche until golden brown, about 12 minutes.
- Cool on rack before frosting.
- For icing:
- In a small bowl, mix icing sugar, hot water and vanilla together until smooth.
- Spoon over each brioche.
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