MINIATURE BRIOCHE
If you've never made homemade brioche, this is a great recipe to learn from. It yields a dozen mini brioche that are absolutely delicious served warm.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 6h7m
Yield 12
Number Of Ingredients 11
Steps:
- Measure carefully, placing all ingredients except milk, egg yolk and sugar crystals in bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manual cycle. Do not use delay cycles.
- Grease medium bowl. Place dough in greased bowl, turning dough to grease all sides. Cover with plastic wrap; refrigerate at least 4 hours but no longer than 24 hours.
- Grease 12 regular-size muffin cups. Punch down dough. Divide dough into 16 equal pieces. Roll each piece into a ball. Cut 4 balls into 3 pieces each; roll into small balls. Place 12 large balls in muffin cups. Flatten and make an indentation in center of each with thumb. Place 1 small ball in each indentation. Cover and let rise in warm place 50 to 60 minutes or until double in size.
- Heat oven to 350°F. Mix milk and egg yolk; gently brush over tops of rolls. Sprinkle with sugar crystals. Bake 15 to 20 minutes or until golden brown. Remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Mini Brioche, Sodium 180 mg, Sugar 6 g, TransFat 0 g
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