Brioches
Prep Time:
25 minutes
Cook Time:
15 minutes
Servings:
15
Makes 15 brioches.
A French yeast bread rich with butter and eggs, brioches may have originated in Normandy, a region famous for its fine butter since the Middle Ages. In the 17th century, brioches arrived in Paris, where they were initially made using brewer's yeast, rather than baker's yeast. Here, the breads are prepared in a mini-muffin baking mold, rather than in traditional brioche molds.
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, plus
more 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.
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.
Makes 15 brioches.
Hubert Keller, Chef/Owner, Fleur de Lys Restaurant, San Francisco