Brioche

By melanieroe

Prep: 40 min.
Rise: 40 min.
Bake: 12 min.
Makes: 18 servings

Nutrition Facts
Calories 151, Total Fat (g) 5, Saturated Fat (g) 1, Cholesterol (mg) 54, Sodium (mg) 141, Carbohydrate (g) 22, Protein (g) 5, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1/3 cup milk
• 3 eggs
• 1/4 cup margarine or butter
• 3-1/3 cups bread flour
• 3 tablespoons sugar
• 3/4 teaspoon salt
• 1 teaspoon active dry yeast or bread machine yeast
• 1 beaten egg
• 1 tablespoon sugar

Details

Servings 18
Adapted from bhg.com

Preparation

Step 1

Add the first 7 ingredients to a 1-1/2-or 2-pound bread machine according to the manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine and divide into 4 portions. Cover and let rest for 10 minutes.

Shape 3 portions into 6 balls each, making a total of 18 balls; set aside.

Shape the remaining portion into 18 small balls. Place large balls of dough in greased 2-1/2-inch muffin pans or 3-inch fluted individual brioche pans. Press dough in the center. Brush with water. Press the small ball into indentation. Let rise in a warm place about 40 minutes or until nearly double.

Stir together egg and 1 tablespoon sugar; brush onto tops. Bake in a 375 degree F oven for 12 to 15 minutes or until golden. If desired, brush again with egg mixture after 10 minutes. Cool on a wire rack. Makes 18 servings.