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Miniature Brioche
Miniature Brioche
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Prep Time:
20 minutes
Total Time:
6 hours 7 minutes
Perfect your brioche-making skills with this simple recipe for a dozen delicious mini brioche. Ideal served warm.
Ingredients:
  • 1/4 cup water
  • 3 tablespoons butter, softened
  • 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
Instructions:
  • Place all ingredients, excluding milk, egg yolk, and sugar crystals, into the bread machine pan in the recommended order by the manufacturer.
  • Choose the Dough/Manual cycle without using delay settings.
  • Grease a medium bowl and coat the dough with a thin layer of grease on all sides. Cover with plastic wrap and refrigerate for at least 4 hours, but no more than 24 hours.
  • Prepare 12 greased regular-size muffin cups. Deflate the dough. Divide it into 16 equal pieces and shape each into a ball. Take 4 balls and cut each into 3 pieces before rolling these into smaller balls. Fill the muffin cups with 12 large balls, pressing an indent in the center of each with your thumb. Then place 1 small ball in each indentation. Let the dough rise in a warm place for 50 to 60 minutes until doubled in size.
  • Preheat oven to 350°F. Combine milk and egg yolk, then delicately brush over the tops of the rolls. Sprinkle with sugar crystals. Bake for 15 to 20 minutes or until golden brown. Transfer to a cooling rack and serve warm.

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