Brioche Muffins
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Serves: Makes 12 brioche muffins
 
Brioche is simple bread to make, but there are a few tricks to success. Unlike the no-knead bread we made a few months ago, this one requires kneading the butter into the flour. Make sure your yeast is fresh, your eggs and butter are at room temperature, you add the butter in bits at a time so it blends well with the flour, and consider kneading your dough by hand.
Ingredients
  • 1 package active dry yeast
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • ½ cup warm whole milk (warm to the touch, about 105F)
  • 3 large eggs, room temperature
  • 1½ sticks unsalted butter, room temperature, cut into cubes
  • Favorite fillings such as jam, cheese, or cream cheese
Instructions
  1. Combine the yeast and flour together into a bowl. Add in the salt and sugar (We don’t proof the yeast in warm water and sugar like many bread recipes call for. The reason we do this is to delay the rising slightly. We add the salt after mixing the yeast with the flour so the salt doesn’t burn it).
  2. Add in the warm milk and then the eggs. Fold the butter into the dough, turning the dough as you do this. The dough will be quite soft.
  3. Place the dough onto a floured surface and cover with a clean kitchen towel. Let the dough rise for about an hour in a draft-free place.
  4. Preheat the oven to 400F. Gently deflate the dough and fold it into itself several times, turning clockwise each turn. We weigh out three ounces of dough for each muffin tin and 2-1/2 pounds of dough for a loaf pan (The batch we made shown in the photos was about four times the above recipe).
  5. Place the weighed dough into a greased muffin tin. Make a small indentation in the top of each brioche and add in a dollop of jam, cream cheese, cheese or other favored fillings.
  6. Bake the brioche for about 15 minutes or until they are puffed and golden brown.
Recipe by Within The Wild at http://withinthewild.com/2011/05/brioche-muffins/