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Pastries
Brioches
Brioches (Pellegrino Artusi's/Olga Ragusa's yeast dough buns, using fine flour, butter and eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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Ingredients

Flour of Hungary [fine flour], 9 ounces
Butter, 5 ounces
Beer yeast, 1/2 ounce
A pinch of sugar
A very small pinch of salt
Eggs, 3

Egg wash
Egg yolk

Equipment needed
Flour mixed with confectionery sugar (for dusting tin muffin dishes)

Egg wash
Egg yolk, beaten



Directions

Melt the beer yeast in tepid water and in 1/4 of the flour of Hungary. Form a solid, round loaf, cut a cross on it and after spraying some flour on it,let it raise in a moderately warm place in a small pan.

Place the remainder of the flour on a pastry board. Make a hole in the middle and place the sugar, salt and egg into it.

Mix these ingredients with your fingers and add butter, cut into small pieces.

Begin to mix the flour with the blade of a large knife, then use your hand, adding the other two eggs, one at a time.

As soon as the raised yeast loaf has doubled in size, add it to this dough, and knead it well into a loaf.

Spray a thin layer of flour under the loaf and let it raise in a warm place free from draft.

When the loaf has become twice as big, place it on the pastry board after spraying it with flour, and work it a while with your hand covered with flour.

Smear 16 or 18 striped tin muffin dishes, spray them with flour mixed with confectionery sugar, and fill each half with dough.

Place them in a lukewarm oven, and as soon as the dough is raised to the brim of the dish, gild the top with egg yolk and bake.


Notes

This recipe (#330) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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