Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 18 minutes |
| Passive Time | 1 hour |
| Servings |
servings
|
Ingredients
- 2 C all-purpose flour
- 2 1/2 Tbsp + 1/2 teaspoon sugar
- 2 1/4 tsp active dry yeast Red Star brand prefereed
- 1 tsp table salt plus a pinch for the egg wash
- 2 large eggs room temperature
- 1/4 C whole milk room temperature
- 1/2 C unsalted butter cut into 16 pieces, softened (4 oz.)
- 1 large egg for egg wash
Ingredients
|
Rate this recipe!
|
Instructions
- In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add the eggs and the milk and mix on low speed. When the dough starts to clump together, remove the paddle attachment and attach the dough hook. Mix on medium speed for 2 minutes until it is firm and elastic, about 2 minutes more.
- With the mixer on medium-low speed, add half of the butter, a few pieces at a time. After all the butter has been added, increase speed to medium and mix for 4 minutes, until the dough is smooth, soft and shiny.
- Transfer the dough to a lightly floured surface. Knead it by hand a few times and then form it into a ball Cover loosely with plastic and let the dough rise in a warm spot until doubled in size, about 1 hour.
- Pre-heat the oven to 375°F and butter a regular muffin pan. Turn the dough out, smooth top down, onto a clean work surface. Divide the dough into 12 equal pieces. Cover the dough to prevent it from drying out. Roll each piece of dough into a tight ball, and then into a rod and moving it in a circular motion to form the shape above.
- In a small bowl, make the egg wash by beating the remaining egg and a pinch of salt. Lightly brush the top of the brioches. Bake until golden-brown, or about 18 minutes. Let cool before turning them out. Serve warm.
- Pre-heat the oven to 375°F and butter a regular muffin pan. Turn the dough out, smooth top down, onto a clean work surface. Divide the dough into 12 equal pieces. Cover the dough to prevent it from drying out. Roll each piece of dough into a tight ball, and then into a rod and moving it in a circular motion to form the shape above.
- In a small bowl, make the egg wash by beating the remaining egg and a pinch of salt. Lightly brush the top of the brioches. Bake until golden-brown, or about 18 minutes. Let cool before turning them out. Serve warm.
Recipe Notes
Original Recipe:Â Â https://rasamalaysia.com/easy-brioche/
Share this Recipe
Nutrition Facts
Easy Brioche
Amount Per Serving
Calories 234
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 5g
25%
Cholesterol 68mg
23%
Sodium 20mg
1%
Potassium 70mg
2%
Total Carbohydrates 32g
11%
Dietary Fiber 1g
4%
Sugars 3g
Protein 6g
12%
Vitamin A
7%
Vitamin C
0.1%
Calcium
1%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.