Here is a simple way to bring elegant dinner bread to the table. Clustered together in any size pan you have, makes preparation easy. Brioche dough is rich with butter eggs and sugar.
| Brioche - Pan |
|
Ingredients Required: Brioche - Pan
| |
| Pâte Brioche |
1 Batch |
| Egg wash |
as needed |
Preparation Instructions: Brioche - Pan
| Grease the pan with a brush and a small amount
of butter. |
| Scale the pate brioche into 6 pieces and round them
up into smooth balls on a floured surface. |
| Place them in the pan as pictured (below.) |
| Using a pastry brush dipped in egg wash - brush the
tops of each brioche. |
| Set in a warm place until the brioche has doubled
in size and clustered. |
| Bake in a preheated oven 390°(F) until golden
brown, reduce heat toward the end of the bake. |
| Remove from baking pan as soon as possible to prevent
moisture build-up inside. |
© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America
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