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Suggest a better descriptionThis Brioche Muffins recipe makes just the right amount of dough for a 9-inch loaf. Shape it as you would any pan loaf, place it in a greased 9-inch loaf pan, and bake it for 40 to 45 minutes at 425 degrees. Leftovers make sensational French toast, especially when served with local apples and pears cooked with some butter and brown sugar. MAKES 12 BRIOCHE MUFFINS
• 17.63 ounces/500 grams (3 1/2 cups) unbleached bread flour
• 2.12 ounces/60 grams (1/3 cup) sugar
• .48 ounce/15 grams (1 tablespoon) instant yeast
• .24 ounce/7.5 grams (1 1/2 teaspoons) fine sea salt or kosher salt
• 6 large eggs
• 2 ounces/48 grams (1/4 cup) chilled water (55 degrees)
• 10 ounces/140 grams (2 1/4 sticks) unsalted butter
• 2 tablespoons pearl sugar (optional)
1. Combine the flour, sugar, yeast, and salt in the bowl of a standing mixer. Combine 5 of the eggs and the water in a bowl or glass measuring cup. Cut the butter into 1/4-inch pieces. Place all of the ingredients in the refrigerator until well-chilled, about 2 hours.
2. Add the egg and water mixture to the bowl with the flour. Stir a few times with a rubber spatula until a rough dough forms. Fit the mixer with the dough hook and knead on medium speed until the dough is smooth and some gluten has developed, 5 to 6 minutes.
3. With the mixer running, add the butter, 1 piece at a time. Do this rhythmically, without waiting for all of the previous butter to be incorporated. When you’ve added all the butter, the dough will be a lumpy mess. Keep kneading it in the mixer until it comes back together and is smooth, shiny, and cohesive, 4 to 5 minutes.
4. Scrape down the dough hook and the sides of the bowl with a spatula, cover the bowl with plastic wrap, and let stand at room temperature for 1 hour. Then refrigerate overnight, 8 to 12 hours.
5. Spray a 12-cup muffin tin with nonstick cooking spray. Divide the dough into 12 equal pieces. Divide each piece into 3 equal pieces and quickly roll the pieces into small balls. Place 3 balls into each of the muffin cups (the dough will fill the cups). Sprinkle the muffins lightly with flour, drape with plastic, and let rise until doubled in volume, 1 1/2 to 2 hours.
6. One hour before baking, place a baking stone on the middle rack of the oven. Preheat the oven to 375 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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