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3/4 c milk
1 pkg yeast
1/4 c lukewarm water
1/2 c butter
3 eggs, well beaten
4 1/2 c sifted flour
1 tsp lemon flavoring
1 tsp grated lemon rind
1 1/4 c confectioners' sugar
2 tbsp warm water


Scald milk; cool to lukewarm. Sprinkle yeast over lukewarm water; add 1 tsp sugar. Let stand for 5 minutes. Beat butter with electric mixer at medium speed until soft and creamy. Add 1/2 c sugar gradually, beating constantly. Add milk, yeast, eggs, 2 c flour, 3/4 tsp flavoring, and rind. Beat at low speed until well blended. Stir in remaining flour by hand. Turn out on floured cloth-covered board; knead for about 1 minute or until dough is smooth and satiny. Place in greased bowl; cover. Refrigerate for at least 8 hours or overnight. Divide dough in half; roll each half into 6 x 14 inch rectangle. Cut crosswise with floured knife into 16-18 strips; tie each strip into a simple knot. Place on greased baking sheet; let rise in warm place until doubled in bulk. Bake in preheated 375-degree oven for 10-12 minutes. Remove to cooling rack. Mix confectioners' sugar, warm water, and remaining flavoring; drizzle over warm brioches. Serve warm.