Bubble-Top Brioches
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment
2
Sprinkle yeast over and stir to moisten evenly
3
Let stand until yeast dissolves, stirring occasionally, about 8 minutes
4
Add flour and salt to yeast mixture
5
Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes
6
Add eggs, 1 at a time, beating until blended after each addition
7
Beat in sugar
8
Increase mixer speed to medium; beat until dough is smooth, about 3 minutes
9
Reduce speed to low
10
Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky)
11
Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes
12
Lightly butter large bowl
13
Scrape dough into bowl
14
Cover bowl with plastic wrap
15
Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes
16
Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed
17
Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours
18
Chill overnight
19
(At this point, use the dough to make 12 brioches, or 6 brioches and 1 tart, or 2 tarts
20
) Butter 12 standard (1/3-cup) muffin cups
21
Divide dough into 12 equal pieces; cut each piece into thirds
22
Roll each small piece between palms into ball
23
Place 3 balls in each prepared cup (dough will fill cup)
24
Place muffin pan in warm draft-free area; lay sheet of waxed paper over
25
Let dough rise until light and almost doubled (dough will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes
26
Position rack in center of oven and preheat to 400°F
27
Place muffin pan on rimmed baking sheet
28
Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven)
29
Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes
30
Transfer pan to rack
31
Cool 10 minutes
32
Remove brioches from pan
33
Serve warm or at room temperature
34
Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment
35
Sprinkle yeast over and stir to moisten evenly
36
Let stand until yeast dissolves, stirring occasionally, about 8 minutes
37
Add flour and salt to yeast mixture
38
Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes
39
Add eggs, 1 at a time, beating until blended after each addition
40
Beat in sugar
41
Increase mixer speed to medium; beat until dough is smooth, about 3 minutes
42
Reduce speed to low
43
Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky)
44
Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes
45
Lightly butter large bowl
46
Scrape dough into bowl
47
Cover bowl with plastic wrap
48
Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes
49
Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed
50
Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours
51
Chill overnight
52
(At this point, use the dough to make 12 brioches, or 6 brioches and 1 tart, or 2 tarts
53
) Butter 12 standard (1/3-cup) muffin cups
54
Divide dough into 12 equal pieces; cut each piece into thirds
55
Roll each small piece between palms into ball
56
Place 3 balls in each prepared cup (dough will fill cup)
57
Place muffin pan in warm draft-free area; lay sheet of waxed paper over
58
Let dough rise until light and almost doubled (dough will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes
59
Position rack in center of oven and preheat to 400°F
60
Place muffin pan on rimmed baking sheet
61
Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven)
62
Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes
63
Transfer pan to rack
64
Cool 10 minutes
65
Remove brioches from pan
66
Serve warm or at room temperature