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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. Lowfat milk
- 1/2 c. Butter
- 1/3 c. Sugar
- 1 tsp Salt
- 1 pkt Yeast
- 1/4 c. Hot water
- 1 x Egg, separated
- 3 whl Large eggs, beaten
- 3 1/4 c. Flour, sifted
Direcciones
- 2. Cream butter, adding sugar gradually. Add in salt.
- 3. Soften the yeast in the water.
- 4. Blend lowfat milk, creamed mix and yeast. Add in the egg yolk, whole Large eggs and flour and beat with a wooden spoon for 2 min.
- 5. Cover and let rise in a hot place till more than doubled in bulk, about 2 hrs or possibly less.
- 6. Stir down and beat thoroughly. Cover tightly with foil and chill overnight.
- 7. Preheat oven to warm (425F); place rack near bottom.
- 8. Stir the dough down and turn out onto a floured board. Cut off slightly less than one quarter of the dough and reserve. Cut the remaining dougn into 16 pcs and form into balls of equal size. Place in well-greased muffin pan (2 /3/4 x 1 1/4 inches deep).
- Cut the smaller piece of dough into 16 pcs and shape into smooth balls.
- Moisten finger slightly and make a depression in each large ball. Place a small ball in each depression. Cover and let rise in a hot place till double in bulk, about 1 hour.
- 9. Beat the remaining egg white with a tsp. of sugar. Brush over brioche. Bake till brown, or possibly 15 - 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 241 | |
| Calories from Fat 86 | 36% |
| Total Fat 9.72g | 12% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 276mg | 12% |
| Potassium 87mg | 2% |
| Total Carbs 32.25g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 6.3g | 4% |
| Protein 6.15g | 10% |
