Quick and Easy Brioche Dough Recipe

1      Reviews by:    Ava Marie Bush   Quick and Easy Brioche Dough Recipe makes the little golden buns crowned with topknots using whipping cream, sugar, yeast, flour, eggs, butter and egg yolks with this delicious brioche dough recipe. Food Category:    Bread Cuisine Origin:    French    Servings:24 Nutrition facts:97 calories5.7 grams fat Print Preview Rate This Recipe Prep Time:   2 Hours 20 Minutes Cook Time:   20 Minutes Total Time:   2 Hours 40 Minutes

INGREDIENTS

• 1/4 cup warm whipping cream (about 105°F)
• 1/2 teaspoon sugar
• 1 package active dry yeast
• 2 cups flour
• 1 teaspoon salt
• 3 eggs at room temperature
• 1/2 cup butter, melted and cooled
• 1 or 2 egg yolks (see steps 3 and 4)
• 1 or 2 tablespoons whipping cream (see steps 3 and 4)

DIRECTIONS

• Combine cream and sugar, then add yeast and stir briskly to dissolve. Let proof 5 minutes. Put yeast mixture and remaining ingredients in food processor fitted with the steel blade. Process 10 seconds. Turn dough out on a lightly floured surface and knead by hand, adding more flour as necessary to make a supple, soft, but manageable dough. It should adhere only slightly to your hand. Transfer dough to a buttered bowl and turn to coat all sides with butter.
• Cover with plastic and set aside to rise 1 1/2 hours or until doubled. Punch dough down with a lightly floured fist. TO BAKE IN 2 INCH BRIOCHE TINS: Preheat oven to 400° F. Divide dough into two unequal portions-one third and two thirds. Then divide each portion into 24 balls. Place larger balls in 24 buttered brioche tins. With a floured thumb make an indentation in each larger ball. Nestle a small ball in each indentation. Let rise until doubled.
• Whisk together 2 egg yolks and 2 tablespoons cream. Brush brioches with half of the egg glaze, being careful not to let glaze touch sides of tins. Repeat 5 minutes later with remaining glaze.Brush brioches with half of the egg glaze, being careful not to let glaze touch sides of tins. Repeat 5 minutes later with remaining glaze. Bake 10 minutes, then reduce oven heat to 350°F and bake until golden brown (about 5 to 10 minutes more).
• TO BAKE IN LOAF SHAPE: Preheat oven to 400°F. Form dough into a loaf shape. Place in a buttered 9-inch loaf pan. Let rise until doubled. Whisk together 1 egg yolk and 1 tablespoon cream. Brush dough with half of the egg glaze, being careful not to let glaze touch sides of pan. Repeat 5 minutes later with remaining glaze. Bake 10 minutes, then reduce oven to 350°F and continue baking 30 minutes longer or until loaf sounds hollow when tapped on the bottom. Remove from pan and cool completely on a rack before slicing. Brioche dough can also be baked in a buttered l-pound coffee can if round slices are preferred. Makes about 2 dozen tiny brioches or one 9-inch loaf.

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