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Petits Brioches Recipe
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs) (Unsifted)|
Calories 126 Calories from Fat 44
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat 2.8 g13.9%
Trans Fat 0 g
Cholesterol 45.8 mg
Sodium 95.4 mg4%
Total Carbohydrates 17 g5.7%
Dietary Fiber 0.54 g2.2%
Sugars 3.1 g
Protein 3 g6.4%
Vitamin A 3.3% Vitamin C 0%
Calcium 1.4% Iron 5.7%
*Based on a 2000 Calorie diet
1)In a large bowl, beat butter and add sugar and salt slowly, beat until fluffy.
2)In a pan, scald milk and cool it to lukewarm.
3)In a small bowl, dissolve yeast in 1/4 cup warm water.
4)In a large bowl, add milk, yeast mixture, 3 eggs, 1 egg yolk and flour to yeast mixture. Beat for 2 minutes.
5)Cover the bowl and let it rest in warm place for 2 hours until doubled.
6)Then, stir the dough and beat for 2 minutes. Cover and refrigerate overnight.
7)Punch down and on a lightly floured board knead lightly.
8)Remove 1/4 of the dough and shape into 24 small balls.
9)Shape remaining dough into 24 larger balls.
10)Take greased muffin tins and put the large 24 balls into it.
11)Now, make deep indentation in center of each ball. Dampen slightly with cold water.
12)Put the small balls into each indentation.
13)Leave it in warm place for about 50 minutes or until doubled in bulk.
14)Take a small bowl, and combine 1 tablespoon sugar and remaining egg white.
15)Brush glaze over dough and bake at 375 degrees for about 15 to 20 minutes.
16)Remove small balls and scoop out part of the roll and fill with desired filling.
17)Put the small ball.
18)Serve petitis brioches immediately.