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Friday, July 16, 2010

Yummy French Brioche

Missing my favorite person who is attending an out-of-state conference and making melt-in-your-mouth brioche, a special treat for him!


1/3 cup warm water
3 eggs and 2 egg yolks (you can use 4 eggs but dough won't be as rich)
3/4 cup butter, softened
3 1/3 cups bread flour
1/2 cup white sugar
2 tsp dry yeast

  • Place all ingredients in bread machine in order suggested by your manufacturer (usually, liquids are added first and yeast last).
  • Set on Dough cycle.
  • Separate finished dough into 12 pieces/rolls.  You can add chocolate chips (used white chocolate and dried figs today), dried fruit, nuts, etc.
  • Traditionally, brioche is made in a brioche mold.  Also, tradition calls for reserving a small ball of brioche and putting it on top as a topknot.  If you don't have brioche molds, just use muffin pans.  You can also make braids or roll each piece into a rectangle, spread with Nutella, and roll up to create pain au chocolat.
  • Let rise for about an hour or until doubled.  I usually cover molds/pans with large bowls to prevent drying.
  • Preheat oven to 350 F.
  • Brush rolls with egg white/water mixture (1 egg white plus 2 tbsp water).
  • Bake for about 20 minutes or until golden brown.
  • Serve immediately if possible or cool slightly and then place in a plastic bag to keep moist (bread bags are the best).  Reheat for a few seconds if you want warm rolls later. 
  • We love brioche rolls with freshly brewed Earl Grey tea.


profgrrrrl said...

Mmmm, earl grey tea.

Alice said...


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