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Brioche Muffins Or Loaf

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Ingredients

Adjust Servings:
1/2 cup warm water
1 (1/4 ounce) package active dry yeast
3 tablespoons sugar
6 large eggs, at room temperature
4 1/4 cups unbleached flour
2 teaspoons salt
1 cup butter, very soft
1 egg, for egg wash
1 tablespoon milk, for egg wash
1 cup golden raisins (optional) or 1 cup dried cherries (optional)

Nutritional information

354.4
Calories
168 g
Calories From Fat
18.8 g
Total Fat
10.7 g
Saturated Fat
164.2 mg
Cholesterol
539.4 mg
Sodium
37.5 g
Carbs
1.3 g
Dietary Fiber
3.5 g
Sugars
8.7 g
Protein
120g
Serving Size

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Brioche Muffins Or Loaf

Features:
    Cuisine:

    From an episode of Barefoot Contessa ( Ina Garten). She makes this look so simple! Note: Cook/prep time does not include rising times.

    • 65 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    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

    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.

    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.

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    Nala Bonilla

    Culinary magician transforming basic ingredients into extraordinary meals.

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