As a self-proclaimed carb freak, I love starting my day off with anything bread related. Eggs, smoothies, they're ok. But hand me a bagel, croissant, or muffin and I'm good to go. So, the idea of brioche, a soft, buttery bread from Normandie, instantly clicked with me.
Brioche is pretty simple to make, though I'll admit that my Kitchen Aid stand mixer did a lot of the work. It's also a really versatile breakfast food, lending itself to whatever you may have on hand. I ate mine smothered in Nutella, while my sister topped her with some of our mom's home made peach honey. You can make one large loaf of brioche, but I opted for individual sized loaves by putting the dough in a muffin tin. This makes the bread perfect to bring to work or share with family and friends (if you don't eat them all yourself)!
Adapted from King Arthur Flour
Makes 12 mini-brioche
*Note - requires dough to sit overnight
2 3/4 cups flour plus 1/2 cup extra
1 packet instant yeast
1/4 cup warm water
2 tablespoons sugar
3/4 teaspoon salt
5 eggs at room temperature
2 sticks butter, softened, cut into tablespoons
- Put 1 1/2 cups of flour, the yeast, the water, and 4 of the eggs in the bowl of a stand mixer. Mix until all ingredients are completely incorporated. Cover the bowl with a damp towel and let sit for 45 minutes.
- The mixture should have formed some bubbles at this point. Add 1 1/4 cups flour, the sugar, and the salt. Knead by hand or with a dough hook in an electric mixer for 10 minutes until the dough is no longer sticky. If the dough is too sticky, add part or all of the extra 1/2 cup flour a little at a time.
- If using a stand mixer, add the butter two tablespoons at a time while the mixer runs at a medium speed. Wait until one piece of butter is thoroughly incorporated before adding the next. Continue until all butter is added. If hand kneading the dough, place two tablespoons of butter at a time in the dough, and knead it until the butter has incorporated before continuing with the rest of the butter.
- In a greased bowl, cover the dough with a damp towel and let sit for 1 hour. Then, put the bowl in the refrigerator to sit overnight.
- Take the dough out of the bowl and divide into twelve even pieces. Roll each piece into a ball and place in a greased muffin tin. (If you want your brioche to look fancy, tear a piece the size of a marble off of each dough ball. Make a dimple on the top of each dough ball once in the muffin tin, and place the marble of dough in this dimple.)
- Let the brioche rise in the tin for 45 minutes. Meanwhile, preheat the oven to 375 degrees.
- Use a fork to whisk the last egg in a bowl. Brush the egg wash over the tops of the brioche.
- Bake for 25 minutes or until golden brown on top. Serve warm.
Ryan's rating of Brioche - 4.
1 - Awful. If you make this again I'll shove a fork in my eye.
2 - Meh. It's not my favorite, but I won't threaten self-harm if it shows up again.
3 - Good. I wouldn't feel forced to order a pizza behind your back.
4 - Great! I will fight you for the leftovers.
5 - Love it! Make it again tomorrow. Or immediately and I will bathe in it.