Friday, October 10, 2014

Bubble top brioche


Oh boy, what a week. Everyone's sick around me and I am exhausted. Luckily I, who has to take care of everyone is not sick(at least for now). It's the worst when I'm sick and I have to take care of sick family members. Moms don't deserve to be sick basically. Anyway, on a hectic week like this, I am so thankful I had some stuff saved to post. I mean, I am not a professional blogger or anything and no one will probably care if I skip a post or two but I like keeping it on  a certain schedule knowing myself, once I lose that vibe, it will really be out of control. Just like I used to go to the gym every single day but once I skipped a few times, I don't even remember when the last time I stepped into a gym. Haha 


Just like most yeast bread, it needs some time and effort but if you're a brioche lover, every minute is totally worth it. Warm, fragrant straight out of the oven yumminess. Oh boy.. Love, love love this texture. Layers of goodness. You know how nice and juicy grilled chicken breast will tear as its natural texture goes, that's how it feels. Add a dab of butter and some good strawberry jam and I am in heaven. I love the smell of yeast bread baking in the oven.


I have made this many times and every batch was successful for this recipe. It's really simple. Don't be afraid of the time it takes. As long as you get the yeast working at the right temperature, you let the dough do its own thing. It does what it's asked to do, no trouble. In some sense, it's better than a toddler. =P Start the process on a Saturday night and with a little effort, you will be able to have a fabulous breakfast on a lazy Sunday!

Bubble top brioche

Printable recipe 

Ingredients :

1/4 cup warm water
1/4 cup warm whole milk
3 tsp active dry yeast
2 3/4 cups all purpose flour
1 1/2 tsp salt
3 large eggs, room temperature
3 Tbsp sugar
12 Tbsp unsalted butter, room temperature
1 large egg beaten + 1 tsp water (egg wash)

Directions :

1. In a bowl of stand mixer with a paddle attachment, combine warm water and milk. Stir in yeast and let it sit until foamy for 8 minutes or so.

2. Stir in flour and salt to the mixture. Mix at low-medium speed for 1-2 minutes. Add eggs one at a time. Add sugar and beat until dough is smooth at medium speed. About 3 minutes.

3. Reduce speed to low and add butter, one Tbsp at a time until each edition is well blended. Increase the speed to medium high and beat until the dough pulls away from the side. About 8-9 minutes.

4. Lightly butter a bowl, place the dough and cover. Let it rise double in volume. (About an hour)

5. Deflate the dough and let it rise for 30 minutes and repeat for 2 hours. Chill in the fridge overnight.

6. Butter 12 standard muffin pan. Divide the dough into 12. Cut each piece into thirds. Make them into balls and put three balls in each prepared cup. 

7. Lay a parchment paper on top of the pan and let the dough rise for about 50-60 minutes.

8. Brush the egg wash on top and bake at 400F for about 20 minutes (cover with foil if browning too quickly).  Transfer the pan to the cooling rack and cool for 10 minutes and take the rolls out. Best served immediately. 

*Recipe from Epicurious

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