Mini Brioche

This is my very first time making brioche.  Boy oh boy, it could be another serious and dangerous addiction, right after the Meringue cookies and Almond Cookie Crisps!   Seems like I have quite a few addictions on food/cookies.  What can I say, I'm just a girl who really enjoys eating.  But tell me how can I resist these little cuties?  They are smooth, soft, silky, egg-y and buttery.  So perfect especially when they're still warm from the oven.  So perfect for fall; so perfect whenever I need a small bite to keep me going on a busy day.




Although the egg wash on top cracked a little bit, they are still perfect to me, perfectly imperfect.   If you know why they're cracked and have the solution to solve the "problem", please kindly leave a comment to let me know.  I'm planning to make these mini brioche again and again.  



With a bit of butter and fruit preserve, this is a simple yet scrumptious breakfast.  I re-heated them in the microwave the next day and they tasted just as wonderful.  If you haven't try making bread at home, this could be an easy recipe to get started.  I promise, you're going to love the result.





Before you go, come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and RealCaliforniaMilk.com 




Mini Brioche:  Printable Recipe
Makes 10

1/4 cup warm milk (110 to 120 degrees F)
1 1/2 teaspoons active dried yeast
2 tablespoons sugar
3 extra-large eggs, at room temperature
2 1/4 cups all purpose flour (divided)
1 teaspoons kosher salt
6 tablespoons unsalted butter, at room temperature
1 egg mixed with 1 tablespoon milk, for egg wash

In the bowl of an electric mixer fitted with paddle attachment, combine the milk, yeast, and sugar.  Mix with your hands until the yeast and sugar dissolved.  Allow mixture to stand for 5 minutes. Add the eggs and beat on medium speed for 1 minute, until well combined.  Turn the mixer to low speed, add 1 cup of the flour and the salt; mix for 5 minutes. With the mixer still on low, add 1 more cups plus 2 tablespoons of flour and mix for 5 more minutes.

Transfer the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
The next day, allow the dough to sit at room temperature for at least 2 hours. Meanwhile, grease 10 mini brioche tins. Set aside.


In the bowl of an electric mixer fitted with the dough hook, add the dough, softened butter in chunks, and mix for 2 minutes.  Add the remaining 2 tablespoons of flour as needed for dough to form a ball. Transfer the dough onto a lightly floured surface.  Evenly divide the dough into 10 balls and place them in the tins. Cover the tins with a damp towel and set aside at a warm place of the kitchen until doubled in volume, about 2 hours.  (I placed them in the oven uncover with a large bowl of hot water on the side)

Preheat the oven to 350 degrees F. When the dough has doubled in volume, brush the top with the egg wash and bake for 20 minutes. Remove the brioches from the tins and cool on wiring rack.