Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

2 pkgs. dry granular yeast
1 t. sugar
1/2 c. lukewarm milk
7 c. all-purpose flour
1/3 c. sugar
2 t. salt
1 t. lemon zest
2 eggs + 1 egg white, slightly beaten
5 T. unsalted margarine, melted
1 1/2 c. lukewarm milk
1 egg yolk + 1 t. water

In a small bowl mix yeast with sugar and milk; stir to dissolve. Leave in warm place for 10-12 minutes to activate yeast. In a large mixing bowl, put flour, sugar and salt; add lemon zest. Make a well; add eggs, margarine, milk and yeast mixture. First use a wooden spoon for working liquids into flour. Knead by hand or with kneading hook (in an electric mixer) until dough is smooth and elastic. (By hand it will take from 10-14 minutes.) If dough is too sticky, add up to 3 tablespoons flour. Grease bowl turning dough around. Cover with plastic wrap and towel. Let rise in warm place (70-80°) for 1 hour or until it doubles in bulk. Place dough on lightly floured board. Knead for 1 minute. Cut dough into 21 (30) pieces. Take 1 piece of dough, cut into 3 pieces. Roll each piece to 8" long strands and braid the three strands (like braiding a child's hair). Holding one end of the braided piece flat on the board, twist the rest into a circle and tuck the other end in. Repeat the procedure with the rest of the dough. Grease 2 large baking pans or cookie sheets. Place braided brioches on them. Return to warm place and let them rise for 30-45 minutes. Beat egg yolk with water, and with a pastry brush paint brioches on sides and tops. (If 1 egg yolk is not enough, add another to mixture). Bake for 20-25 minutes at 375° (or until golden).

This recipe freezes well. Reheat before serving at 300° for 8-12 minutes.
Yield: 21 3-oz. (or 30 2-oz.) brioches