Brioches
Makes 15 brioches.
Ingredients
For the sponge:
- 1 1⁄4 tsp. active dry yeast
- 2 Tbs. lukewarm milk
- 2 Tbs. all-purpose flour
For the dough:
- 1 1⁄4 cups all-purpose flour, plusmore as needed
- 2 Tbs. sugar
- Pinch of salt
- 1 egg
- 1⁄4 cup milk, at room temperature
- 3 Tbs. unsalted butter, cut into pieces, at room temperature, plus more for brushing
- 1⁄2 tsp. kirsch (optional)
- 1 Tbs. raisins
- 1 egg yolk, lightly beaten with 1 tsp. water
- Confectioners' sugar for dusting (optional)
Directions
To make the sponge, in a bowl, dissolve the yeast in the milk. Stir in the flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes.To make the dough, in the bowl of an electric mixer fitted with the dough hook, combine the 1 1⁄4 cups flour, the sugar and salt and beat on low speed until well blended, about 1 minute. With the mixer running, add the egg and milk. Increase the speed to medium and knead for 5 minutes. Add the 3 Tbs. butter and the kirsch and knead for 3 minutes. Stop the mixer and add the sponge. Increase the speed to medium-high and knead until the dough is smooth and elastic, 7 to 10 minutes. Add the raisins and knead until well incorporated, about 2 minutes. Add more flour if the dough is too sticky. Cover the bowl with a clean kitchen towel, set in a warm place and let rise until doubled in volume, about 1 1⁄2 hours.
Preheat an oven to 400ºF. Butter a 15-well silicone mini-muffin mold and place on a baking sheet.
Punch down the dough, divide into 15 equal-size balls and place in the prepared molds. Let the dough rise in a warm place for 30 minutes. Brush the tops of the brioches with the egg yolk mixture and bake until golden brown, 15 to 20 minutes.
Immediately invert the mold onto a wire rack and remove the brioches, using a toothpick to gently loosen them, if needed. Let cool slightly, then dust with confectioners' sugar. Serve warm or at room temperature.