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Brioche
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yeast, milk, sugar, olive oil, egg yolks, flour, salt, egg white

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Peppered Brioche
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yeast, sugar, salt, water, flour, eggs, butter, pepper

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Brioche
This rich, buttery yeast dough can be shaped into brioche à tête--little rolls with "top knots"--for a wonderful midmorning treat served with jam. It can also be baked in loaf pans or with Gruyere cheese for hors d'oeuvres.

yeast, water, flour, sugar, salt, eggs, butter, egg yolk

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Brioche Doughnut
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milk, yeast, eggs, flour, sugar, salt, butter, egg whites, vanilla, confectioners sugar

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Brioche Croutons
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brioche, olive oil, salt, black pepper

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Buttery Brioche Grilled Cheese
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sharp cheddar, gruyere cheese, robiola cheese, prosecco, parsley, dijon mustard, garlic, brioche, butter

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French Brioche
A rich eggy bread, made easier by preparing the dough in the bread machine.

water, eggs, egg yolks, butter, flour, sugar, yeast, egg white

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Pumpkin Brioche
Your house will be filled with the aromas of the holidays when you bake this deliciously, buttery bread.

yeast, sugar, water, pumpkin puree, flour, brown sugar, salt, cinnamon, nutmeg, allspice, eggs, butter, egg yolk, milk

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Mini Brioche Rolls
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water, yeast, sugar, eggs, unbleached flour, salt, butter, egg

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Grilled Brioche "S'mores"
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croissants, marshmallow cream, chocolate

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Sausage Brioche Dressing
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brioche, breakfast sausage, celery ribs, sage

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cooking.nytimes.com
Classic Brioche Recipe
A classic brioche should be tender, eggy and contain croissant levels of rich, delicious butter Sure, it requires a stand mixer (incorporating the butter by hand wouldn't be possible by most bakers' standards) and 24 hours, but the results are bakery-worthy It can be made in one day, but an overnight stay in the refrigerator will not only give the dough a deeper flavor, but it will also firm up the butter, making the dough easier to shape and handle when it comes time to bake.

milk, sugar, yeast, flour, bread flour, eggs, plus, butter

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