Melt In Your Mouth Flaky Butter Brioches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Flaky French rolls with top knots-I always make these each year for Thanksgiving and Christmas...and any special celebration. But they are easy enough to make ahead-they freeze well-just thaw and I toss them in the oven to warm right before serving. Read more . My husband loves them left over the next day for breakfast with coffee and slathered with butter and jam Ingredients:
4 1/2 to 4 3/4c flour (i use bread flour but all purp works fine too) |
1/3c sugar |
1 tsp salt |
4 1/2tsp active dry yeast |
1 1/4c milk |
1/2c unsalted butter |
3 eggs |
Directions:
1. Mix 2c flour,sugar,salt and yeast.
2. In small pan, heat milk and butter on low heat until butter melts.
3. Add milk and butter liquid to flour mixture and add in 2 eggs.
4. Mix well with paddle mixer attachment for 3min on medium speed.
5. Now switch to dough hook and mix in 2-21/4c flour until dough pulls cleanly from sides.
6. Spray muffin pans with Pam Spray
7. Divide dough into 4
8. Set one dough ball aside (these will be the top knots)
9. Take each of the 3 remaining balls and divide each into 8 (for total of 24)
10. Roll each of the 24 dough pieces into balls and place each into a separate muffin compartment.
11. Now divide last ball of dough set aside into 24 small balls (of equal size)
12. push your finger into each of the dough balls sitting in the muffin cups and top with one of the 24 small dough balls.
13. Cover with Saran wrap and put in a warm draft free spot to rise for 45min
14. Preheat oven to 350F
15. Beat last egg
16. Brush tops of each brioche with the egg and place muffin pan into oven to bake for 15-20min -tops are golden.
17. These are fabulous warm
18. Enjoy
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