Muffin Tin Brioche
June 19, 2016 at 10:08 am By Chef Eric
Brioche is amazing. It is a rich, eggy bread with a soft, airy crumb. It toasts beautifully for breakfast, it soaks up custard for french toast, and best of all it makes an amazing slider bun. The traditional method for making brioche is a bit more like making croissant dough. But here I’ll show you how to use your muffin skills to whip up a batch in just a few minutes.
- 3 eggs (plus another for the egg wash)
- 3 tablespoons sugar
- ⅓ cup milk
- 2 ½ tsp of yeast (1 packet)
- 2 ¾ cup bread flour
- 1 ¾ tsp salt
- 7 tablespoons butter, barely melted
In a large bowl, whip the eggs with the milk, sugar, and yeast.
Stir in the flour and salt, 1 spoonful at a time, until thick and clumpy. At this point you’ll want to switch from a whisk to a spatula.
Add the melted butter, and stir until fully incorporated. You might want to use your hands to really get in there.
Cover with plastic wrap and let rise in a warm spot until double, about 2 hours. Or you can let it rise in your fridge over night to improve both the flavour and the texture.
Generously grease two muffin tins. Using two spoons, or an ice cream disher, fill the muffin cups about half way. Cover with plastic, and let rise an additional hour, or in your fridge over night.
Pre-heat your oven to 350F (175C). Brush the tops of the brioche with a whipped egg if desired, or with melted butter. Optionally you can sprinkle them with poppy seeds, sesame seeds, or some flaky sea salt. Bake until golden brown, turning halfway through, about 15min in total.
Let cool in the pan for a few minutes, then remove them from the muffin tin to prevent the bottoms from getting soggy. No one likes a soggy bottom.
At this point the world is your oyster. Serve them up for breakfast, toasted with a bit of jam. Or slice them open for burger buns.