MINIATURE BRIOCHE

Miniature Brioche image

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

Time 6h7m

Yield 12

Number Of Ingredients 11

Ingredients

1/4 cup water
3 tablespoons butter, softened
2 eggs
2 1/2 cups bread flour
1/4 cup sugar
3/4 teaspoon salt
1 teaspoon grated orange or lemon peel
2 1/2 teaspoons bread machine yeast
1 tablespoon milk
1 egg yolk
Coarse sugar crystals

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