Brioche is an excellent yeast dough.  The jury is still out as to whether it is a cake or a bread.  Whichever you deem it, you can’t deny that this delicate, airy dough is delectable.

 The Sponge:

1 tablespoon instant yeast

2 tablespoons sugar

1/2 cup all-purpose flour

1/2 cup warm water

Mix all together well, cover and set aside in a warm place until it begins to bubble and become spongy.

The Dough:

2 sticks (1 cup or ½ pound) melted and cooled butter

4 eggs

3 ½ cups of all-purpose flour

Place the sponge, butter and eggs in a large bowl and using a mixer or wooden spoon, mix  well.  The resulting batter should be very smooth.  Then begin adding the flour, about half a cup at a time, beating in well after each addition.  When all flour has been added, continue beating until the resulting soft dough is smooth.  It will probably be sticky.  Place in a bowl that has been oiled and turn it over to coat all sides with the oil.  Cover and allow to sit in a warm place until about double in bulk.  The time will vary depending on the weather.  Punch down and turn out onto a lightly floured surface and knead.  Return to the bowl and allow to rise again.  After the second rising you may now form it into loaves or cakes.

For a traditionally shaped Brioche, Put a large ball into the bottom of a fluted pan that has been treated with a non stick spray.  Place a smaller ball on top of it.  Paint the surface with an egg that has been beaten with one tablespoon of cold water.  Allow to rise until nearly double in size.  Bake in a preheated 400°F - (200°C or Gas mark 6) for twenty to thirty minutes or until it sounds hollowish when tapped.  Remove from the oven and allow to cool in it’s pans.

You may also bake your Brioche dough in regular rectangular loaf pans.  You may sprinkle the surface with raw sugar before baking.  You may add raisins and nuts to the dough and  Brioche dough is used to make the classic Three Kings Cake for 12th night.

Brioche dough may be baked in many forms.