More Great Recipes: Bread | Bread Machine

Mini Brioche


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Member since 2007

Serves 12 | Prep Time | Cook Time 15

Ingredients

30ml / 2 tbsp milk
2 eggs
225g unbleached white bread flour
1/2 tsp salt
15ml / 1 tbsp caster sugar
50g / 2oz butter, melted
1 1/2 tsp easy-blend (rapid rice) dreid yeast
1 egg yolk, to glaze


Pour the milk and eggs into the bread machine pan. If the instructions for your bread machine specify that the yeast is to be placed in the pan first, simply reverse the order in which you add the liquid and dry ingredients


Sprinkle over the flour, ensuring that it covers the liquid. Add the salt, sugar and butter, placing them in separate corners of the bread pan. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the easy-blend dried yeast


Set the bread machine to the dough settings; use basic dough setting (if available). Press Start. Lightly oil 12 small brioche moulds.


When the dough cycle has finished, remove from the machine and place on a floured surface. Knock it back (punch it down) gently. Slice off a quarter of the dough, cover with oiled clear film (plastic wrap) and set aside. Divide the remaining dough into 12 pieces.


Knead each piece of dough into a small round. Place each round in an oiled mould. Divide the reserved pice of dough in 12 and shape into small pear shapes.


To shape each mini brioche, make a small hole or cut a cross in the top of each large piece of dough. Place the pear-shape pieces of douch on top, narrow end down. Cover with lightly oiled clear film and leave in a warm place for 30-45 minutes, or untill well risen. Meanwhile preheat the oven to 220°C / 425°F / Gas 7


Make the glaze by mixing the egg yolk and milk together. Brush the mixture over each brioche. Bake for 15 minutes, or untill the brioche are golden and have risen well. Transfer them to a wire rack to cool. Serve warm or cold.


EXTRA to the Pear-Shape. I added some more Fotos to explane how you make the smaller ball on the Brioche…


From that Quarter of Dough you put aside you make little Balls and then you sort off squeese them to a Pearshape, so that they fit better the hole you put in the middle of the bigger Ball. But as you know a Picture is like 1000 Words I have added some more pictures to explane it. Good luck and thank you for the comments… if it still isn´t clear, please ask :o)


Pairs Well With


Notes

these small french breakfast breads taste excellent with my plum jam

Your pictures are very helpful!!

gia
These look wonderful! I will try them soon...Thanks for a lovely recipe

Gia

I really want to try these buy am unsure as to the assembly. Small pear shape is tucked into the hole of larger pieces of dough and larger end of pear shaped dough is draped over larger piece? If this is not correct please explain. I'm saving to my cookbook and love to make yeast breads.
thanks. AuntiEM

They are great!! I love bread machine recipes so thank you. I love the pictures on your site. I was born in Nuremburg Germany. My father was in the Army. We live in many different place in Germany over our 13 year stay.

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