Mini Brioches Bread Machine Recipes

Steps:

• Add ingredients to your bread machine in the order recommended by the manufacturer.
• Set Cycle: Dough, Size: 1lb.
• Check your dough after 5 minutes, if too dry add a tablepoon of water at a time, if too wet add a tablespoon of flour at a time, until dough forms a ball and is slightly sticky to the touch.
• Meanwhile, oil 6 1-cup brioche molds.
• Preheat oven to 375 degrees.
• When the cycle is finished, take dough out and knead gently.
• Divide into 6 equal pieces, cut about a quarter from each.
• Shape into balls, and put the large ball into the mold, pressing with your finger in the center to make a hole.
• Place the small ball over the hole and press again to seal.
• Cover and leave to rise in a warm place until doubled, about 20-30 minutes.
• Brush with milk and bake for 5 minutes, reduce heat to 350 and bake until golden brown, about 15 minutes.
• If your brioches are browning too quickly, cover with aluminum foil.
• Brioches should sound hollow when you tap the bottom of each.

Steps:

• Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
• The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.
• Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.
• Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.

Steps:

• Add all ingredients except the butter to your bread machine in the order suggested by manufacturer and process on the basic bread cycle.
• Cut the butter into tablespoon size pieces.
• About 10 minutes before the end of your first kneading cycle, begin adding the butter, 1 tablespoon each minute.
• Do not rush it.
• Let the machine continue its process.
• After bread is baked and at the end of the entire cycle, let the brioche cool in the OPENED machine about 20 minutes.
• This will keep the sides firm while the center stays moist.

Steps:

• Measure carefully, placing all ingredients except milk, egg yolk and sugar crystals in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use delay cycles.
• Grease medium bowl. Place dough in greased bowl, turning dough to grease all sides. Cover with plastic wrap; refrigerate at least 4 hours but no longer than 24 hours.
• Grease 12 regular-size muffin cups. Punch down dough. Divide dough into 16 equal pieces. Roll each piece into a ball. Cut 4 balls into 3 pieces each; roll into small balls. Place 12 large balls in muffin cups. Flatten and make an indentation in center of each with thumb. Place 1 small ball in each indentation. Cover and let rise in warm place 50 to 60 minutes or until double in size.
• Heat oven to 350°F. Mix milk and egg yolk; gently brush over tops of rolls. Sprinkle with sugar crystals. Bake 15 to 20 minutes or until golden brown. Remove from pan to cooling rack. Serve warm.

Steps:

• Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
• Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
• Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
• Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
• Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
• Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.