Brioche is a rich, tender, and buttery French bread that is often enjoyed as a breakfast treat or a sweet snack. By baking brioche in a muffin tin, you can create perfectly portioned, individual servings that are ideal for sharing. These mini brioche buns are light, fluffy, and absolutely delicious, making them a delightful addition to any meal or a charming treat on their own.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 package (2 1/4 tsp) active dry yeast
- 1/4 cup warm milk (about 110°F)
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, at room temperature, cut into small pieces
- 1 egg, beaten (for egg wash)
- Optional: coarse sugar or pearl sugar for sprinkling
Instructions
- Prepare the Dough:
- In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
- In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour, sugar, and salt.
- Add the yeast mixture, eggs, and vanilla extract to the dry ingredients. Mix on low speed until the ingredients are combined.
- Knead the Dough:
- Increase the mixer speed to medium and knead the dough for about 5 minutes.
- Gradually add the butter, a few pieces at a time, ensuring each addition is fully incorporated before adding more.
- Continue kneading the dough for another 10 minutes until it is smooth and elastic. The dough will be sticky, but resist adding more flour.
- First Rise:
- Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until it has doubled in size.
- Shape the Brioche:
- Punch down the dough to release the air. Divide it into 12 equal pieces.
- Roll each piece into a smooth ball and place them in a greased muffin tin.
- Second Rise:
- Cover the muffin tin with a clean kitchen towel and let the dough rise for another 45 minutes to 1 hour, or until the brioche buns have puffed up and fill the muffin cups.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Egg Wash:
- Brush the tops of the risen brioche buns with the beaten egg. If desired, sprinkle with coarse sugar or pearl sugar for added sweetness and crunch.
- Bake the Brioche:
- Bake in the preheated oven for 15-20 minutes, or until the brioche buns are golden brown and sound hollow when tapped on the bottom.
- Cool and Serve:
- Allow the brioche buns to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy these delightful mini brioche buns with butter, jam, or simply on their own!
Tips for Perfect Brioche:
- Ensure all ingredients are at room temperature to achieve the best texture.
- Be patient with the kneading process; it helps develop the gluten, giving brioche its characteristic light and airy structure.
- If the dough is too sticky, lightly grease your hands and work surface instead of adding more flour.
These brioche buns baked in a muffin tin are a delightful and charming way to enjoy this classic French bread. Whether for breakfast, brunch, or a sweet snack, they are sure to impress and satisfy!