Speedy Brioche Recipe

Speedy Brioche picture

Summary

Difficulty LevelEasyHealth IndexAverage
Servings2Cuisine
CourseMethod

Ingredients

 Active dry yeast1⁄2 Ounce (1 package)
 Warm water1⁄4 Cup (4 tbs) (105 to 115 Degree F)
 Buttermilk/Sour milk1⁄4 Cup (4 tbs)
 Butter/Margarine3⁄4 Cup (12 tbs), softened
 Sugar1⁄3 Cup (5.33 tbs)
 Salt3 Teaspoon
 Baking powder2 Teaspoon
 Eggs2
 All purpose flour/Unbleached flour5 1⁄2 Cup (88 tbs) (Pillsbury's Best)

Nutrition Facts

Serving size

Calories 2093 Calories from Fat 679

% Daily Value*

Total Fat 77 g118.9%

Saturated Fat 45.5 g227.3%

Trans Fat 0 g

Cholesterol 392.9 mg

Sodium 3392.7 mg141.4%

Total Carbohydrates 301 g100.4%

Dietary Fiber 10.8 g43.1%

Sugars 34.7 g

Protein 46 g92.7%

Vitamin A 47% Vitamin C 0.04%

Calcium 47.4% Iron 103.6%

*Based on a 2000 Calorie diet

Directions

(Lightly spoon flour into measuring cup; level off.) Soften yeast in warm water in large bowl.
Add buttermilk, butter, sugar, salt, baking powder, eggs and 2 1/2 cups flour.
Beat 2 minutes at medium speed.
By hand, stir in remaining flour.
On well floured surface, knead dough until smooth and elastic, about 5 minutes.
Grease (not oil) 24 brioche or medium muffin cups.
Divide dough into 24 equal parts.
Remove about 1/5 of dough from each.
Shape all into smooth balls.
Place larger balls in pans.
With finger, make a deep indentation in center of large balls; place smaller balls in indentation.
Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
Preheat oven to 350°F.
Bake rolls 25 to 30 minutes until golden brown.
Remove from pans and brush with butter.
Serve warm.
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