Individual Brioche
Individual Brioche requires around 45 minutes from start to finish. This recipe serves 16. One serving contains 69 calories, 2g of protein, and 5g of fat. A mixture of margarine, milk, water, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes. Stir in milk and eggs. Lightly spoon the flour into dry measuring cups, and level with a knife.
Add 3 cups flour, margarine, and salt to yeast mixture, and stir until blended. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest for 5 minutes. Divide dough into 16 equal portions. Working with 1 portion of dough at a time (cover remaining dough to keep from drying), remove 1 rounded teaspoon of dough from each portion, and set aside.
Place the larger portions of dough in muffin cups coated with cooking spray. Make a deep indentation in the center of each portion using a floured finger. Shape the reserved pieces of dough into balls. Press one dough ball into each indentation. Cover and let rise 30 minutes or until doubled in bulk.
Combine 1 tablespoon water and egg white; brush over dough.
Bake at 375 for 25 minutes or until golden brown.