Bubble Top Brioches Recipes

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BRIOCHE



Brioche image

A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.

Provided by MC

Categories     Bread     Yeast Bread Recipes     Egg

Time P1DT3h20m

Yield 16

Number Of Ingredients 9

1 tablespoon active dry yeast
⅓ cup warm water (110 degrees F)
3 ½ cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
4 eggs
1 cup butter, softened
1 egg yolk
1 teaspoon cold water

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  • Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
  • Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
  • Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.1 g, Cholesterol 89.8 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 246.1 mg, Sugar 1 g

BUBBLE-TOP BRIOCHES



Bubble-Top Brioches image

Provided by Dorie Greenspan

Categories     Bread     Milk/Cream     Mixer     Egg     Side     Bake     Thanksgiving     Family Reunion     Butter     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 9

1/4 cup warm water (110°F to 115°F)
1/4 cup warm whole milk (110°F to 115°F)
3 teaspoons active dry yeast (measured from two 1/4-ounce envelopes)
2 3/4 cups all purpose flour
1 1/2 teaspoons salt
3 large eggs, room temperature
3 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 large egg beaten to blend with 1 teaspoon water (for glaze)

Steps:

  • Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.
  • Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
  • Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes.
  • Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes.
  • Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight. (At this point, use the dough to make 12 brioches, or 6 brioches and 1 tart, or 2 tarts.)
  • Butter 12 standard (1/3-cup) muffin cups. Divide dough into 12 equal pieces; cut each piece into thirds. Roll each small piece between palms into ball. Place 3 balls in each prepared cup (dough will fill cup). Place muffin pan in warm draft-free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (dough will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes.
  • Position rack in center of oven and preheat to 400°F. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven). Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes. Transfer pan to rack. Cool 10 minutes. Remove brioches from pan. Serve warm or at room temperature.

SOURDOUGH BUBBLE-TOP BRIOCHE



Sourdough Bubble-Top Brioche image

Sourdough bubble-top brioche looks fancy, tastes spectacular and isn't difficult to make. The small amount of whole grain wheat in this recipe boosts fermentation and flavor, and the crumb remains feathery soft. These brioches stay fresh for days and reheat well -- if you can make them last.

Provided by Melissa Johnson

Categories     Recipes

Time 1h10m

Number Of Ingredients 14

Sweet Stiff Starter (175g)
90g organic all purpose flour (2/3 cup)
40g water (1/6 cup)
25g sourdough starter (1-2 Tbsp)
20g sugar (4 tsp)
Dough
350g bread flour (2 2/3 cups)
50g home-milled whole grain Ethiopian blue tinge emmer wheat berries (1/3 cup)
5 eggs
175g sweet stiff starter (prepared 6-12 hours earlier)
30g sugar (1/4 cup)
12g salt (2 tsp)
250g unsalted butter cubed (2 sticks and 2 Tbsp)
1 egg, beaten for the egg wash

Steps:

  • Mixing
  • Mix together and cover the ingredients for the sweet stiff starter 6-12 hours before you plan to mix up your dough. The stiff starter will expand and get webby inside.
  • Break the starter into pieces and mix it with all of the other dough ingredients except the butter. This can be done by hand/with a danish dough whisk or in a stand mixer with the dough hook attachment.
  • Move the dough to a clean surface and add the cubed butter in two stages. Fold, smear and squeeze the butter into the dough until there are no more palpable pieces. Repeat with the second half of the butter. If you are using a stand mixer for this step, make sure your butter is room temperature. This will probably take about 10-15 minutes whether by hand or mixer.
  • After the butter is incorporated, knead (or mix in the stand mixer) the dough for an additional 5-10 minutes. See this video for the churning technique I used. Make sure to scrape up your dough and rotate it periodically.
  • Bulk Fermentation
  • When the dough is smooth and elastic, place it in a bowl, cover and let it rise until it is almost doubled. This can be as little as 6 hours in warm temps and 12 hours in cool temps, or even longer if you refrigerate the dough. The dough in these photographs was at room temperature for 1-2 hours, refrigerated for 7 hours and then room temperature again for 7 hours.
  • Shaping
  • Scrape your dough out onto a clean surface and shape it into a square for easy dividing.
  • While the dough rests for 5-10 minutes, grease one standard cupcake pan thoroughly, including the horizontal surfaces.
  • Divide the dough into 12 pieces of about 90g each.
  • Divide one 90g piece into three pieces (no need to use a scale), and roll each piece into a ball, placing the three balls in one cupcake hollow.
  • Repeat with the remaining eleven pieces. I don't cut all 36 pieces at once to prevent the dough from drying out.
  • Final Proof
  • Place a large baking pan over the cupcake tray and let the dough proof for 2-4 hours. You can also use toothpicks poked into about six of the brioches to keep a plastic cover from sticking to the dough. The dough in these photographs proofed a little over 3 hours, bulging up from cupcake holder by 1/2-1 inch.
  • Put the cupcake pan inside a baking sheet to make it more transportable and apply the egg wash to the brioches.
  • Baking
  • Preheat your oven to 400F with a rack in the center of the oven.
  • Place the baking sheet/cupcake pan in the oven and bake for 20 minutes.
  • Let the cupcake pan cool on a rack for 10 minutes before removing the brioches from the pan and serving.
  • Note: Reheat by popping a brioche in the microwave for 10 seconds or in the toaster oven until you can smell butter in the air. I found that breaking the brioche into its three parts facilitated toasting.

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