BRIOCHE
At 10 o'clock each morning, it's coffee time at our house. Friends, neighbors and relatives stop by just to grab a bite of this brioche recipe fresh from the oven. -Wanda Kristoffersen, Owatonna, Minnesota
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat butter and milk to 120°-130°. Add to dry ingredients; beat until moistened. Add 4 eggs; beat on medium speed for 2 minutes. Add 1 cup of flour. Beat until smooth. Stir in the remaining flour. Do not knead. , Spoon into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface. Cover with a bowl; let rest for 15 minutes. Cut one-sixth from the dough; set aside. Shape remaining dough into 12 balls (about 2-1/2 in); place in well-greased muffin cups. , Divide reserved dough into 12 small balls. Make an indentation in the top of each large ball; place a small ball in each indentation. Cover and let rise in a warm place until doubled, about 1 hour. , Beat remaining egg; brush over rolls. Bake at 375° for 15-20 minutes or until golden brown. Remove from pan to wire racks to cool.
Nutrition Facts : Calories 295 calories, Fat 13g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 234mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
BRIOCHE BUNS
We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork
Provided by Jennifer Joyce
Categories Side dish
Time 35m
Yield Makes 16 small buns or 12 larger ones
Number Of Ingredients 8
Steps:
- Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy - this is how you know the yeast is working.
- Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.
- Use your hands to mix it into a sticky dough - don't worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.
- Knead the dough for 10 mins by stretching it on the work surface - it will still be very sticky at this stage but don't be tempted to add too much flour.
- The dough is ready when it feels soft and bouncy - this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.
- Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.
- Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.
- Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.
Nutrition Facts : Calories 163 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LIGHT BRIOCHE BUNS
Steps:
- In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
- In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
- Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
- Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
- Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 6 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 196 milligrams, Sugar 4 grams, TransFat 0 grams
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