Mini Brioches Bread Machine Recipes

MINI BRIOCHE ROLLS

Steps:

• Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
• The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.
• Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.
• Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.

MINI BRIOCHES (BREAD MACHINE)

Steps:

• Add ingredients to your bread machine in the order recommended by the manufacturer.
• Set Cycle: Dough, Size: 1lb.
• Check your dough after 5 minutes, if too dry add a tablepoon of water at a time, if too wet add a tablespoon of flour at a time, until dough forms a ball and is slightly sticky to the touch.
• Meanwhile, oil 6 1-cup brioche molds.
• Preheat oven to 375 degrees.
• When the cycle is finished, take dough out and knead gently.
• Divide into 6 equal pieces, cut about a quarter from each.
• Shape into balls, and put the large ball into the mold, pressing with your finger in the center to make a hole.
• Place the small ball over the hole and press again to seal.
• Cover and leave to rise in a warm place until doubled, about 20-30 minutes.
• Brush with milk and bake for 5 minutes, reduce heat to 350 and bake until golden brown, about 15 minutes.
• If your brioches are browning too quickly, cover with aluminum foil.
• Brioches should sound hollow when you tap the bottom of each.

BREAD MACHINE BRIOCHE RECIPE

Steps:

• Combine 1/3 C of milk and 1 T of flour in a microwave-safe container. Whisk until smooth. Microwave this liquid paste mixture for 20 seconds on High. Remove and stir. Place back into the microwave for 10-20 seconds or however long it takes to turn the mixture into a thick "gravy" consistency. Let this mixture cool to room temperature. Pour into the bread machine pan.
• Add 3 eggs, 2 T granulated sugar, 1¼ t salt, 12 T chopped butter, 2-3/4 C bread flour, and 2 t instant yeast to the bread maker pan.
• Select the DOUGH cycle and push START. After 2minutes, open the lid of your bread machine. Make sure the paddles are engaged and the dough is gathering into clumps or a ball.
• Check the dough again after 8-10 minutes. If the dough is too slack, add additional flour one tablespoon at a time, letting the dough absorb the flour before adding more. The dough should be thick enough to hold its shape, stick to the sides, then pull away. This dough should be stickier than the average bread dough. But it must be firm enough for the bread machine blades to get traction as they knead the dough.
• During the last 5 minutes of the kneading phase, the dough should be smooth, shiny, and pulling away from the sides. Allow the DOUGH cycle to complete. The dough should be doubled in size. If the ambient temperature is chilly in your kitchen, you may need to allow the dough to rise longer until doubled.
• Gently release the dough from the sides to remove some of the air.
• Cover the bread machine bowl and place it into your refrigerator for 6-24 hours. (You can also transfer the dough to another bowl before placing it into the fridge.) Do not skip this part. If you don't have time for the chill, you might want to make another kind of bread.

MINI BRIOCHE A TETE

Steps:

• Place milk and yeast in a small bowl; stir to dissolve.
• Place flour, salt, and eggs in the bowl of an electric mixer fitted with the dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.
• In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 10 minutes.
• Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume, about 2 hours.
• Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 8 hours and up to overnight.
• Butter 16 mini brioche molds measuring 3 1/2 inches across tops and 2 inches across bottoms. Place on a baking sheet. Divide dough into 16 equal pieces, each about 2 1/2 ounces. Cut 1/2-ounce pieces from each piece of dough and set aside.
• Shape large pieces into balls and place one piece in bottom of each mold. Press two fingers into the centers to make deep indentations. Shape small pieces of dough into balls and roll them at an angle into an elongated oval. Lightly flour a finger and gently press narrow ends of ovals into indentations in the large balls so that only top parts are left visible.
• In a small bowl, whisk together egg yolk and milk. Brush dough with egg yolk mixture, reserving remaining. Spray a piece of plastic wrap with nonstick cooking spray; cover dough, cooking spray-side down and let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
• Preheat oven to 400 degrees (if using a convection oven; 425 degrees on a conventional oven).
• Working from the outside inward, brush each brioche very lightly with reserved egg yolk mixture. Using a pair of very sharp scissors make four to five 1 1/4-inch deep cuts around the large pieces of dough. Transfer molds to oven and bake until brioche just begins to turn golden, about 5 minutes. Reduce temperature to 350 degrees (on a convection oven; 375 degrees on a conventional oven) and continue baking until deep golden-brown and internal temperature reaches 205 degrees on an instant-read thermometer, 5 to 10 minutes more.
• Remove from oven and let brioche cool in mold for 5 minutes. Unmold onto a wire rack and let cool completely.

BRIOCHE

Steps:

• Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
• Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
• Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
• Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
• Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
• Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.

BREAD MACHINE BRIOCHE

Steps:

• Add all ingredients except the butter to your bread machine in the order suggested by manufacturer and process on the basic bread cycle.
• Cut the butter into tablespoon size pieces.
• About 10 minutes before the end of your first kneading cycle, begin adding the butter, 1 tablespoon each minute.
• Do not rush it.
• Let the machine continue its process.
• After bread is baked and at the end of the entire cycle, let the brioche cool in the OPENED machine about 20 minutes.
• This will keep the sides firm while the center stays moist.