Brioche is rich with eggs and butter. You can easily shape into hamburger buns, or loaves if desired. I made 18 buns with this recipe; perfect for holiday dinner table. These buns are soft, light, and golden with a tender near cake-like crumb.
Ingredients
4 - 4 3/4 cups all-purpose flour
1/3 cup sugar
4 1/2 tsp instant yeast (2 pkts)
1 tsp salt
1 1/4 cup milk (2% works)
1/2 cup butter
3 eggs, DIVIDED
Instructions
1. In a KitchenAid mixer add 3 cups of flour, sugar, yeast, and salt. Blend together.
2. Warm milk and butter to 125F. Add 2 eggs and stir together. Now with the paddle attachment and the machine on Setting 1 slowly add warmed milk to bowl. Blend until moist. Change setting to setting 4 and beat for 2 minutes. It will become a mass of stringy dough.
3. Replace paddle attachment with dough hook. Measure out 1 1/2 cups now add 1/4 cup at a time (on Setting 2) while the dough is kneaded by machine. The dough will pull towards the center as a mass. Be sure and squeeze tightly and check if it is clinging to your hand; you want dough that releases easily from your grip.
4. Place in a large bowl and cover (use plastic wrap if desired). Let rise until light and puffy; approximately 45 -55 minutes. Do the poke test to confirm it has fully risen.
Divide dough in shape desired. I did 2.25 oz and this resulted in 18 buns. (You can do larger buns (4 oz) for a hamburger brioche or a twisted loaves.)
5. Place each dough ball in greased muffin tins. Cover and let rise. Again use the poke test to confirm it has risen fully. This rise should occur more quickly.
6. Place in a 350F preheated oven. Brush with 1 lightly beaten egg and wash tops then bake until golden brown, approximately 15 to 20 minutes.
7. Remove from muffin tins immediately and let cool on a rack.
Susie's Tips and Tricks
This recipe is nearly cake like in its crumb, that's why it calls for all-purpose flour not bread flour.
Traditionally, brioche has a tiny top knot. Frankly, I found the knot to be silly and useless, so I opted to not bother with it.
Brioche is often prepared with fruit and chocolate.
The poke test is a simple way to determine if the dough has risen to its maximum potential. Poke with your finger or two an inch or so into the mass. If the indentation remains the dough is ready to bake. If the dough pops back immediately there is more room for expansion; cover and let rise further.
Comments