Sweet Brioche Recipe
Sweet Brioche Recipe calls for golden butter, creamy milk, and fresh eggs, resulting in the classic pillowy texture. A touch of yeast yields a delicate rise while helping balance the sweetness from the sugar. These French breads are light with a structured crumb. Perfectly portioned in mini loaf form, they are ideal for breakfast, brunch, or afternoon tea. These buns made with a stand mixer come together in less than an hour and can be enjoyed with jam, lightly toasted with butter, or simply on their own!
Equipment
- Oven
- mini loaf tray 4"x 2.5" per mini loaf
Ingredients
- 4 oz bread flour
- ¼ oz active dry yeast
- 2-3 tbsp tepid water
- 1 tbsp caster sugar
- ½ tsp salt
- 1 egg
- 1½-2 tbsp whole milk
- 2 oz unsalted butter
- 1 egg with 1 tbsp of milk for brushing
Instructions
- Prepare the ingredients.
- Make the yeast-butter mixture by mixing the yeast, sugar, warm water, milk, butter, and egg with a fork in a bowl.
- Sift the bread flour with salt in a stand mixer. Add the yeast-butter mixture to the flour. Using the dough attachment, knead the flour with the yeast-butter mixture for 5 minutes or until the dough is slightly elastic. Grease the sides of the bowl, dust it with a bit of flour and cover it with a damp towel. Prove it for 20 minutes or until the dough has doubled in size.
- Preheat the oven to 425 degrees F.Knock down the dough and knead it with your hands for 2-3minutes. Divide the dough into six portions and shape each into a small ball. Place two balls in each mini loaf depression. Brush them with egg wash and bake them for 15-16 minutes or until golden.
- Serve the Sweet Brioche buns with butter and jam on the side.
Notes
1.Use lukewarm (tepid) milk and water. Yeast dies at above 130 degrees F and is happiest around 98 degrees F.
2. Keep the ambient temperature of the room at or around 70 degrees F. Alternatively, turn on the oven for a couple of minutes at the lowest temperature setting, then turn off the heat. Next, place the covered bowl in the oven. Please bear in mind that if the oven temperature is high, the dough will rise dramatically and then deflate quickly after baking.
3. Brioche dough is supposed to be sticky and can be hard to handle. I usually dust my hands with a bit of flour when handling the dough. Adding too much extra flour to the dough will make the bread harder.
4. Try not to pack the cup densely with flour. Scoop the flour from the jar, gently shake the cup to remove the excess, and use a knife to smooth the top of the measuring cup.
5. To get shiny, golden brioche buns, brush the tops with egg wash before baking and with melted butter after baking them.
Nutrition
Calories: 323kcalCarbohydrates: 29gProtein: 9gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 161mgSodium: 417mgPotassium: 99mgFiber: 2gSugar: 0.5gVitamin A: 647IUVitamin C: 0.01mgCalcium: 33mgIron: 1mg
