Bubble-Top Brioches

Name: Bubble-Top Brioches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 teaspoons active dry yeast (measured from two 1/4-ounce envelopes); 651 milliliters all purpose flour; 1 large egg beaten to blend with 1 teaspoon water (for glaze); 3 larges eggs, room temperature; 59 milliliters warm whole milk (110°F to 115°F); 2 teaspoons salt; 3 Tbsps sugar; 12 Tbsps (1 1/2 sticks) unsalted butter, room temperature; 59 milliliters warm water (110°F to 115°F)

This recipe makes 12 servings with 250 calories, 6g of protein, and 13g of fat each. If 37 cents per serving falls in your budget, Bubble-Top Brioches might be an outstanding vegetarian recipe to try. If you have active yeast, all purpose flour, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine 1/4 cup warm water and warmmilk in bowl of heavy-duty mixer fittedwith paddle attachment.

Ingredients you will need

Water

Equipment you will use

Blender

Bowl

Sprinkle yeastover and stir to moisten evenly.

Letstand until yeast dissolves, stirringoccasionally, about 8 minutes.

Ingredients you will need

Yeast

Add flour and salt to yeast mixture.Blend at medium-low speed until shaggylumps form, scraping down sides of bowloccasionally, 1 to 2 minutes.

Ingredients you will need

All Purpose Flour

Yeast

Salt

Add eggs,1 at a time, beating until blended aftereach addition. Beat in sugar. Increasemixer speed to medium; beat untildough is smooth, about 3 minutes.

Ingredients you will need

Sugar

Egg

Reduce speed to low.

Add butter,1 tablespoon at a time, beating untilblended after each addition, about 4minutes (dough will be soft and silky).Increase speed to medium-high and beatuntil dough pulls away from sides of bowland climbs paddle, 8 to 9 minutes.

Ingredients you will need

Butter

Dough

Lightly butter large bowl. Scrape doughinto bowl. Cover bowl with plastic wrap.

Ingredients you will need

Butter

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let dough rise in warm draft-free area untilalmost doubled in volume, about 1 hour15 minutes to 1 hour 30 minutes.

Ingredients you will need

Dough

Gently deflate dough by lifting aroundedges, then letting dough fall back intobowl, turning bowl and repeating as needed.Cover bowl tightly with plastic wrap andchill, deflating dough in same way every30 minutes until dough stops rising, about2 hours. Chill overnight. (At this point,use the dough to make 12 brioches, or 6brioches and 1 tart, or 2 tarts.)

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Butter 12 standard (1/3-cup) muffincups. Divide dough into 12 equal pieces; cuteach piece into thirds.

Ingredients you will need

Butter

Dough

Roll each small piecebetween palms into ball.

Ingredients you will need

Roll

Place 3 balls ineach prepared cup (dough will fill cup).

Ingredients you will need

Dough

Place muffin pan in warm draft-freearea; lay sheet of waxed paper over.

Equipment you will use

Muffin Tray

Letdough rise until light and almost doubled(dough will rise 1/2 inch to 1 inch above toprim of muffin cups), 50 to 60 minutes.

Ingredients you will need

Dough

Equipment you will use

Muffin Liners

Position rack in center of oven andpreheat to 400°F.

Equipment you will use

Oven

Place muffin pan onrimmed baking sheet. Gently brush eggglaze over risen dough, being careful thatglaze does not drip between dough and pan(which can prevent full expansion in oven).

Ingredients you will need

Dough

Equipment you will use

Baking Sheet