Brioche

Brioche is basically a rich egg bread. I make it in large muffin tins as I do not have brioche molds. This recipe will make 12 individual breads.

Ingredients:

  • 2 ½ tsp active dry yeast
  • 2 Tbsp water
  • 2 ¼ cups unbleached bread flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • 5 medium eggs, beaten
  • ¾ cups butter softened
  • Egg glaze (one egg yolk and 1 tbsp water whisked together)
  • Melted butter to brush onto inside of bowl and muffin tins

Directions:

  1. Sprinkle the yeast onto the water and let stand for 5 minutes.
  2. In the bowl of a large standing mixer fitted with a dough hook, combine the flour, sugar and salt. Add the eggs and the yeast mixture and combine.
  3. Turn the dough out onto a floured, clean surface and knead for about 10 minutes until soft and smooth. Place the dough into a large bowl that has been generously greased with butter. Cover with a dish towel and let rest for 1 hour or until doubled in size.
  4. Punch down the dough. Using your hands, squish the butter into the dough while still in the bowl.
  5. Once the butter is incorporated, turn the dough out on to a floured clean surface and knead until the butter is evenly distributed into the dough.
  6. Brush the bottoms and sides of 12 large muffin tins with butter. Divide the dough into 12 even pieces and roll each into a ball. Place them in the muffin tins and let rest for 30 minute. Pre-heat oven to 425 degrees.
  7. Once the dough has rested, brush the tops with the egg glaze and put the muffin tins in the oven and bake for about 15 minutes or until glossy and golden brown.
  8. Once the pans are cool enough to touch, remove the breads from the tins and let cool on a wire rack.