* Exported from MasterCook *
Bubble-Top Brioches
Recipe By :Dorie Greenspan
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup warm water -- (110F to 115F)
1/4 cup warm whole milk -- (110F to 115F)
3 teaspoons active dry yeast -- (measured from two
1/4-ounce envelopes)
2 3/4 cups all purpose flour
1 1/2 teaspoons salt
3 large eggs -- room temperature
3 tablespoons sugar
12 tablespoons unsalted butter -- (1 1/2 sticks) room temperature
1 large egg -- beaten to blend with 1 teaspoon
water (for glaze)
MAKES 12
Get professional-looking rolls without using fancy molds.
Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer
fitted with paddle attachment. Sprinkle yeast over and stir to
moisten evenly. Let stand until yeast dissolves, stirring
occasionally, about 8 minutes.
Add flour and salt to yeast mixture. Blend at medium-low speed until
shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2
minutes. Add eggs, 1 at a time, beating until blended after each
addition. Beat in sugar. Increase mixer speed to medium; beat until
dough is smooth, about 3 minutes.
Reduce speed to low. Add butter, 1 tablespoon at a time, beating
until blended after each addition, about 4 minutes (dough will be
soft and silky). Increase speed to medium-high and beat until dough
pulls away from sides of bowl and climbs paddle, 8 to 9 minutes.
Lightly butter large bowl. Scrape dough into bowl. Cover bowl with
plastic wrap. Let dough rise in warm draft-free area until almost
doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes.
Gently deflate dough by lifting around edges, then letting dough fall
back into bowl, turning bowl and repeating as needed. Cover bowl
tightly with plastic wrap and chill, deflating dough in same way
every 30 minutes until dough stops rising, about 2 hours. Chill
overnight. (At this point, use the dough to make 12 brioches, or 6
brioches and 1 tart, or 2 tarts.
Butter 12 standard (1/3-cup) muffin cups. Divide dough into 12 equal
pieces; cut each piece into thirds. Roll each small piece between
palms into ball. Place 3 balls in each prepared cup (dough will fill
cup). Place muffin pan in warm draft-free area; lay sheet of waxed
paper over. Let dough rise until light and almost doubled (dough will
rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes.
Position rack in center of oven and preheat to 400°F. Place muffin
pan on rimmed baking sheet. Gently brush egg glaze over risen dough,
being careful that glaze does not drip between dough and pan (which
can prevent full expansion in oven). Bake brioches until golden
brown, covering with foil if browning too quickly, about 20 minutes.
Transfer pan to rack. Cool 10 minutes. Remove brioches from pan.
Serve warm or at room temperature.
Source:
"Bon Appétit Magazine, October 2009, page 78"
S(Internet Address):
"http://www.bonappetit.com/recipes/2009/10/bubble_top_brioches";
Yield:
"12 rolls"