This foolproof brioche recipe is the only one you'll ever need. Get the method for making brioche rolls or loaves, and choose to use your stand mixer or good old fashioned elbow grease!
Called brioche a tete, you can also make individual rolls. To do so, grease muffin tins or fluted brioche molds. Divide the dough into the right number of portions for your tin. To shape the rolls, divide each piece again in portions of about 2/3 and 1/3. Roll each portion into balls. Put the larger piece into a plug and insert it in the hole so that it makes a small round, sitting on top of the first piece. Leave the brioche for 30 minutes, or until the base has risen to the edge of the pan. Brush with egg wash. Bake until deep golden-brown, checking after 10 minutes.
To make brioche in a stand mixer, combine the water, yeast, flour, sugar and eggs in a mixing bowl. Mix on low speed with the dough hook until the dough is fully developed, 10 to 15 minutes, scraping the dough down occasionally. With the mixer running, gradually add the softened butter a tablespoon at a time, mixing well after each addition. Place the dough in a greased bowl and proceed with the recipe.
may seem a little complicated but its not, its actually very easy to make. And my I add very delicious. - 03 Mar 2007 (Review from Allrecipes US | Canada)
This is a very buttery French bread. Made plain it's not that good, it needs to go with something. - 23 Nov 2001 (Review from Allrecipes US | Canada)
Amazing!!! Made this by hand... easy but time consuming. Will definitely start first thing in the morning next time lol. Mine came out perfectly golden brown, slightly crispy on the outside, moist inside. Delicious with blueberry preserves! - 08 Nov 2011 (Review from Allrecipes US | Canada)