This is not the original shape for brioche, in this recipe, I used muffin tins. We want the dough to rise properly so it will be better if you put small amounts in muffin tins and wait enough time for dough to rise. Like many other recipes, most important part of this recipe is butter. This recipe is for 12 brioches.
- 1 cup milk
- 1 tablespoon dried yeast
- 2 1/2 cups wheat flour
- 2 1/2 tablespoons granulated sugar
- 2 teaspoons salt
- 2 eggs
- 9 tablespoons butter (125 gr)
- 1 egg yolk
- 1 tablespoon water
Put the flour into large bowl, then add salt, yeast and start mixing. Add milk and continue whisking, you may also use a mixer for a better mixture. Add eggs one by one while whisking.
Lastly, add butter and granulated sugar and mix them completely. You must get a sticky but dense dough in the end. Cover it with stretch film and leave the dough in a warm room to rise for 1.5 hours.
Mix the dough for a while and divide the dough into muffin tins and leave the dough to rise once more for nearly 1 hour.
Spread egg yolk-water mixture over brioches and finally, bake them in preheated oven at 175 degrees C (347 degrees F) until they get brown. They bake easily and fast, so make sure you don’t over-bake it.