BriochePrint Recipe

When I posted my recipe for Apple & Prune Brioche a while ago, I wrote of my love for the sweet bread from France. It is true that I do not eat it as much as I used too, but can I just re-iterate how wonderful it is? yes, it is wonderful.

In New York there is a little food market called ‘Graces’, that sells bags of tiny brioche that are perfect for my daughters little hands and tummys. It is quite an expensive store so the other day after spending another small fortune on these baby brioche I decided it was time I make my own.

There are a plethera of brioche recipes out there that vary greatly in technique and after a little research I opted to merge two recipes with very pleasing results. Featherlight and rich – these buttery little buns have a texture that is almost a cross between a cake and a croissant, with the dough seperating into delicate strands when gently pulled apart.

And so my love affair with brioche continues but this time by my own hand and in my own kitchen. Isn’t there a saying ‘a brioche a day keeps the doctor away?

Ingredients
1/4 cup warm water (43c/110f to 46c/115f)
1/4 cup warm whole milk (43c/110f to 46c/115f)
3 teaspoons regular active dry yeast
2 3/4 cups all purpose flour
1 1/2 teaspoons salt
3 large eggs, room temperature
3 tablespoons sugar
170 grams/6 ounces unsalted butter, softened at room temperature but not mushy
1 large egg beaten to blend with 1 teaspoon water (for glaze)
1/4 cup Pearl Sugar (for decoration – optional)

Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.

Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in sugar and increase mixer speed to medium; beat until dough is smooth, about 4 minutes.

Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes.

Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes.

Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight.

Butter a 12 standard (1/3-cup each) muffin tin. Divide dough into 12 equal pieces and roll each piece into a ball with the palms of your hands, place in the muffin cup.

Place muffin pan in warm draft-free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (dough will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes.

Position rack in center of oven and preheat to 400°F. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, sprinkle with pearl sugar and place in the oven.

Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes. Transfer pan to rack and cool for 15 minutes. Remove brioches from pan and serve warm or at room temperature.

Notes: This recipe can also be used to make 1 large brioche loaf or any shape you so desire – time for you to get creative.

<Source: adapted from Dorie Greenspan and Chocolate & Zucchini

© 2011, Michelle. All rights reserved.