Mini Brioches Bread Machine Receita

Indulge in the irresistible buttery goodness of these mini brioches, perfectly baked in your bread machine! This adapted salt-free recipe from Classic Home Cooking yields 6 large, fluffy rolls, ideal for a comforting bowl of soup or a delightful breakfast treat. Skip the lengthy kneading – your bread machine does the work! Get ready for perfectly golden-brown, melt-in-your-mouth brioche perfection.

Preparo 15 min

Cozimento 40 min

Calorias 307.5 kcal

Proteína 16g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Mini Brioches Bread Machine

2 tablespoons milk, for brushing
2 large eggs
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
4 cups all-purpose flour
2 1/4 teaspoons active dry yeast

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Como fazer Mini Brioches Bread Machine

Add all ingredients to your bread machine in the order recommended by your manufacturer's instructions.
Select the dough cycle and set the size to 1 lb.
After 5 minutes of mixing, check the dough consistency. If too dry, add 1 tablespoon of water at a time, mixing after each addition. If too wet, add 1 tablespoon of flour at a time, mixing after each addition, until a slightly sticky dough ball forms.
Meanwhile, grease 6 (1-cup capacity) brioche molds with butter or oil.
Preheat your oven to 375°F (190°C).
Once the dough cycle is complete, gently knead the dough for about 30 seconds on a lightly floured surface.
Divide the dough into 6 equal pieces. From each piece, cut off approximately 1/4 and set aside.
Shape each larger piece into a ball. Place each large ball into a prepared mold, pressing your finger into the center to create a well.
Place the smaller ball into the well, pressing gently to seal.
Cover the molds and let the brioches rise in a warm place until doubled in size (approximately 20-30 minutes).
Brush the risen brioches with milk or an egg wash.
Bake at 375°F (190°C) for 5 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking until golden brown (approximately 15-20 minutes).
If the brioches are browning too quickly, cover them loosely with aluminum foil.
The brioches are done when they sound hollow when tapped on the bottom.