The brioches are delicious and easy!
- 1/4 cup warm water
- 1/4 cup warm whole milk
- 3 teaspoon active dry yeast
- 2 3/4 cups all purpose flour
- 1 1/2 teaspoon salt
- 3 large eggs room temperature
- 5 tablespoon of sugar
- 10 tablespoons unsalted butter room temperature
- 1 large egg beaten to blend
- 1 teaspoon water (for glaze)
Combine 1/4 warm water and warm milk in a bowl .Sprinkle yeast over and stir to moisten evenly. Let stand util yeast dissolves, stirring occasionally, about 8 minutes.
Add flour and salt to yeast mixture and mix well, add eggs 1 at a time, beating until mixing each addition.
Add the sugar and mix well until the dough is smooth, about 3 to 4 minutes.
Add butter , 1 tablespoon at a time.
Beat after each addition.(if is needed add some flour)
Dough will be soft and silky.
Lightly butter in a large bowl.Scrape dough into bowl.
Cover bowl with plastic wrap.
Let dough rise in warm draft free area until almost double in volume about 1 hour and 15 minutes.
Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeat as needed.
Cover bowl tightly wih plastic wrap and chill deflating dough in sameay every 30 minutes until dough stops rising, about two hours.
Butter 12 standard 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.
Place muffins pan in a warm draft free area.
Cover the brioches and let rest by 50 to 60 minutes.
Preheat the oven at 200°c .
Gently brush egg glaze over risen dough being careful that glaze does not drip between dough and pan.
Bake brioches util golden brown about 20 to 30 minutes.
If the bioches are golden too quickly cover with foil.
Transfer pan to rack.
Cool 10 minutes before removes brioches from pan,
Serve warm or at room temperature.