Mini Brioche
CATEGORIES
INGREDIENTS
  • Cooking Time: 15
  • Servings: 12
  • 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
DIRECTIONS
  1. 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
  2. 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
  3. Set the bread machine to the dough settings; use basic dough setting (if available). Press Start. Lightly oil 12 small brioche moulds.
  4. 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.
  5. 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.
  6. 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
  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.
  8. EXTRA to the Pear-Shape. I added some more Fotos to explane how you make the smaller ball on the Brioche…
  9. 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)
RECIPE BACKSTORY
these small french breakfast breads taste excellent with my plum jam