Brioche

Ingredients

1/2 cup Roberts Margarine
1/3 cup plus 1 tablespoon sugar
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water
1/2 cup Roberts Milk, scalded and cooled to lukewarm
4 Roberts Eggs
3 1/2 cups flour, sifted

Preparation

Cream margarine, gradually adding 1/3 cup sugar and salt. Soften yeast in warm water; add lukewarm milk, 3 eggs plus 1 egg yolk, flour and creamed mixture and beat with a wooden spoon for 2 minutes. Cover and allow to rise in a warm place until more than double in bulk, about 2 hours. Stir down dough and beat vigorously for 2 minutes; cover with aluminum foil and refrigerate overnight. Stir down dough; turn dough out onto lightly floured board. Separate one-fourth of dough; set aside. Cut remaining dough into 24 equal pieces; form into smooth balls and place in well-buttered muffin cups. Cut reserved dough into 24 equal pieces; form into smooth balls. Make a deep indentation in center of each large ball; dampen slightly with cold water and press a small ball into each indentation. Cover and allow to rise in a warm place until double in bulk, about 50 minutes. Brush with a mixture of egg white and remaining sugar. Bake at 375° about 15 to 20 minutes, or until nicely browned.

Yield: 2 dozen

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.