Ingredients
-
1/2
-
1
-
3
-
6
-
4 1/4
-
2
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Brioche Muffins or Loaf, From an episode of Barefoot Contessa ( Ina Garten) She makes this look so simple! Note: Cook/prep time does not include rising times , Beautiful bread! What I liked best was no kneading! The dough was wonderful to work with the next day I didn’t bother with the raisins or cherries, and we liked it plain I made muffins, so got 12 beautifully risen, very soft and buttery and very fluffy rolls! Thank you, SusieQ, for sharing this wonderful recipe, definitely will be making it again! 🙂
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Steps
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1
Done
|
Warm the Bowl of Your Mixer With Hot Water, Then Dump It Out. |
|
2
Done
|
Mix the Yeast, Warm Water, and Sugar in the Warmed Bowl With a Rubber Spatula. Let Sit For 5 Minutes, Until It Is Foamy and the Sugar Has Dissolved. |
|
3
Done
|
Add the Eggs One at a Time and Using the Paddle Attachment, Beat on Medium Speed For 1 Minute, Until Mixed. |
|
4
Done
|
With the Mixer on Low Speed, Add 2 Cups of the Flour, the Salt, and Mix For 5 Minutes. With the Mixer Still on Low, Add 2 More Cups of Flour and Mix For 5 Minutes More. Still on Low, Add the Soft Butter in Chunks and Mix, Occasionally Scraping the Paddle, For 2 Minutes Longer. |
|
5
Done
|
Switch to the Dough Hook Attachment, and Set on Low Speed Again. |
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6
Done
|
While the Mixer Is Running, Sprinkle in the Last Quarter Cup of Flour. Mix on Low Speed For 3-4 Minutes, Until Well Combined and Elastic, but Still Sticky. |
|
7
Done
|
This Is a Soft, Sticky Dough. Scrape the Dough Into a Large Buttered Bowl and Cover Tightly With Plastic Wrap. Refrigerate Overnight. |
|
8
Done
|
the Next Day, Allow the Dough to Sit at Room Temperature For an Hour--It Should Have Risen Substantially in the Fridge. |
|
9
Done
|
Grease a 12-Muffin Tin, If You Are Making Muffins, or Two Loaf Pans. |
|
10
Done
|
Turn the Dough Onto a Floured Surface and Cut in Half. |
|
11
Done
|
For Muffins: Pat Each Half Into a Rectangle With the Dough About a Half Inch Thick. |
|
12
Done
|
Spread the Raisins and Dried Cherries Evenly Over the Rectangle, Using More If Desired. Starting on One of the Rectangle's Wide Ends, Roll Up Into a Tight Cylinder. the Dough May Stick, Use a Pastry Scraper or a Sharp Knife to Help Loosen It. Pinch the Seam Closed. |
|
13
Done
|
Cut Each Cylinder Into 6 Equal Portions. Stick Each Dough Portion Seam Side Down Into the Muffin Tin. Cover and Let Rise in a Warm Spot For 2 Hours, Until Doubled in Size. |
|
14
Done
|
For Loaves: Pat Each Half Into a 6x8 Rectangle, and Roll on the Wider Side, as Instructed Above. Place Each Cylinder, Seam Side Down, in a Loaf Pan. Cover and Let Rise in a Warm Spot For 2 Hours, Until Doubled in Size. |
|
15
Done
|
Preheat the Oven to 375 Degrees. |
