Homemade Petites Brioches Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs), cut in to chunks | |
| Active dry yeast | 1 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Eggs | 3 | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| 1 egg yolk beaten with 1 tablespoon milk | ||
Directions
Let butter stand at room temperature until soft.
Insert metal blade or plastic dough blade.
Place yeast, water, and sugar in work bowl; process just to combine.
Let stand until bubbly (about 10 minutes).
Add salt and eggs to work bowl and process just to combine.
Add butter and 3 1/2 cups of the flour; process continuously until dough forms a ball, then stop machine.
Dough should be slightly moist.
Process continuously for about 45 seconds to knead (dough should be smooth and satiny).
Place dough in a greased bowl; turn to grease top.
Cover; let rise in a warm place until doubled (1 to 2 hours).
Punch dough down; knead briefly on a floured board.
Return to greased bowl; turn to grease top.
Cover with plastic wrap; refrigerate for at least 12 or up to 24 hours.
Turn dough out onto a lightly floured board and knead briefly.
Divide into 12 equal portions if using 3 to 4-inch petite brioche tins or 3-inch muffin cups; divide into 16 equal portions if using 21/2-inch muffin cups.
Dough is easiest to handle if kept cold, so shape a few brioches at a time, keeping remaining dough refrigerated.
Use one portion of dough for each brioche.
Pinch off about a sixth of dough portion and set aside; shape remainder into a smooth ball by pulling surface of dough to underside of ball.
Pinch ball at bottom to seal, then place, smooth side up, in a well-greased petite brioche tin or muffin cup.
Press dough down to cover pan bottom evenly.
Shape reserved small piece of dough into a smooth teardrop.
With your finger, poke a hole in center of brioche dough in pan and insert pointed end of teardrop; settle it in securely, or it may pop off during baking.
Cover pans and let stand in a warm place until dough has almost doubled (1 to 2 hours).
Brush tops of brioches with egg yolk mixture.
Bake in a 425° oven until richly browned (15 to 18 minutes.) Remove from pans; serve warm or at room temperature.
Insert metal blade or plastic dough blade.
Place yeast, water, and sugar in work bowl; process just to combine.
Let stand until bubbly (about 10 minutes).
Add salt and eggs to work bowl and process just to combine.
Add butter and 3 1/2 cups of the flour; process continuously until dough forms a ball, then stop machine.
Dough should be slightly moist.
Process continuously for about 45 seconds to knead (dough should be smooth and satiny).
Place dough in a greased bowl; turn to grease top.
Cover; let rise in a warm place until doubled (1 to 2 hours).
Punch dough down; knead briefly on a floured board.
Return to greased bowl; turn to grease top.
Cover with plastic wrap; refrigerate for at least 12 or up to 24 hours.
Turn dough out onto a lightly floured board and knead briefly.
Divide into 12 equal portions if using 3 to 4-inch petite brioche tins or 3-inch muffin cups; divide into 16 equal portions if using 21/2-inch muffin cups.
Dough is easiest to handle if kept cold, so shape a few brioches at a time, keeping remaining dough refrigerated.
Use one portion of dough for each brioche.
Pinch off about a sixth of dough portion and set aside; shape remainder into a smooth ball by pulling surface of dough to underside of ball.
Pinch ball at bottom to seal, then place, smooth side up, in a well-greased petite brioche tin or muffin cup.
Press dough down to cover pan bottom evenly.
Shape reserved small piece of dough into a smooth teardrop.
With your finger, poke a hole in center of brioche dough in pan and insert pointed end of teardrop; settle it in securely, or it may pop off during baking.
Cover pans and let stand in a warm place until dough has almost doubled (1 to 2 hours).
Brush tops of brioches with egg yolk mixture.
Bake in a 425° oven until richly browned (15 to 18 minutes.) Remove from pans; serve warm or at room temperature.
Chef
