Bubble Top Brioche

Brioche is not bread.  It's a dough that's been enriched with milk, butter and eggs.  So in theory, it's a closer relative to cake than bread.  In fact, the famous quote by a certain French monarch, "Let them eat cake", was translated from the phrase "Qu'ils mangent de la brioche"!



I came across this brioche recipe by Dorie Greenspan in Bon Appetit magazine.  It is relatively simple to make with a stand mixer and requires no special molds.  My only warning, is that it is quite time-consuming.  The dough needs to be deflated every half hour until it stops rising, so be prepared to stay home for quite a few hours!  And also take note of the fact that the dough needs to rest in the refrigerator for a full day before baking.  But it is worth it!!  I love the adorable little bubble tops!  It makes perfect single serving brioches!  Though for next time, I might sprinkle a little sugar on the tops just before baking (as I prefer my brioche a tiny bit sweeter), and I might try putting a portion of the dough in a loaf pan and bake a brioche loaf, too!


Bubble Top Brioche
from Dorie Greenspan, Bon Appetit
makes 12

1/4 cup warm water (110°F to 115°F)
1/4 cup warm whole milk (110°F to 115°F)
3 teaspoons active dry yeast
2 3/4 cups all purpose flour
1 1/2 teaspoons salt
3 large eggs, room temperature
3 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 large egg, beaten to blend with 1 teaspoon water (for glaze)

Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes. 

Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes. 

Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). 

Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes. 

Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes.

Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight. 

Butter 12 standard (1/3-cup) 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 (dough will fill cup). 

Place muffin pan in warm draft-free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (dough will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes. 

Position rack in center of oven and preheat to 400°F. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven). 

Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes. Transfer pan to rack. Cool 10 minutes. Remove brioches from pan. Serve warm or at room temperature