Easy Brioche

READY IN: 1hr 5mins
Recipe by breadmantalking

A quick and easy brioche recipe for those who want the luxury without the wait!!

Top Review by Riham Y.

This recipe is extremely easy, tasty and flaky. I actually made it in the bread machine on the dough setting. I think this recipe needs a couple of tweaks though. The brioche was almost beyond done after 15 minutes. I think 20 minutes would have burned these delicate buns. The dough was very sticky so I had to add flour. Also, the outside doesn't have that smooth texture. I can't tell what caused that. Could it be too much yeast? All in all, it was very tasty and authentic, except for some aesthetic issues.

Ingredients Nutrition

Directions

  1. Mix everything together in your mixer until you get a nice really smooth dough. This can take a while. In my case it took about 15 minutes, scraping down the dough every few minutes from the dough hook in the mixer.
  2. After it's mixed, place the dough in a lightly oiled bowl, turn to coat (so it won't dry out) then let it rise in a draft-free place until doubled. This might take as much as 2 hours since the large amount of butter will slow the rise. WAIT!
  3. After rising, de-gas the dough, cut it into about 12 equal pieces, press them fairly flat then add some chocolate chips.
  4. Roll the dough into a round shape and place on parchment paper to rise, covered for about 45 minutes. If you want, you can instead place the filled dough balls in a lightly greased muffin tin to maintain the round shape. They do come out much prettier that way! Let the dough rise in the tin until they overflow the tops a little to make the traditional 'mushroom' top.
  5. Pre-heat the oven to 365 F (185 C). Just before placing in the oven, brush gently with a wash of egg white and water. Sprinkle with sesame seed if you want. I think it make them tastier but it's just a matter of taste. Bake for 10 minutes, turn them 180 degrees for even baking, them bake another 10 minutes.

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