Breakfast Brioche Muffins
I have been chatting today with one of my colleagues about his recent vacations in France. His most vivid memory at the time seemed to be the fresh, soft piece of brioche he and his wife bought for each day’s breakfast, to be accompanied by a cup of espresso. His enthusiasm about this piece of pastry made me take a walk to my kitchen and knead up a fluffy-sweet batch for our instant share of French delight.
140ml warm milk
400g all purpose flour
7g instant yeast
5 tbsp sugar
pinch of salt
100g melted butter
egg for brushing the dough (I didn’t break up a new one just saved some of the 2 that are used for the dough)
sugar for sprinkling the brioches
- Pour the flour into a big kneading bowl and make a hole in the middle. Pour the milk, sugar and yeast ino the hole and mix just a bit. When the yeast is foamy (10-15 minutes) add the eggs and salt and combine all ingredients.
- Add the butter little by little and knead until a soft dough forms. Cover and let rest until doubles in size.
- Separate the dough into 24 pieces and roll them into balls. Place 3 balls in each hole of a buttered muffin tray. Let rest for about 30 more minutes.
- Brush the tops of the balls with egg and sprinkle with sugar.
- Bake until golden brown (about 30 minutes on 180°C/360 F) and brush the tops with butter when ready. Let cool on a rack and enjoy with your cup of espresso or favorite marmalade!