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Serves/Makes:12 brioche

  • 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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