Are you dreaming of soft, pillowy brioche rolls but intimidated by the thought of kneading? Fear not! This brioche recipe is designed for your bread maker, delivering incredible results with minimal effort. Get ready to enjoy the rich, buttery flavor of homemade brioche without the hours of hands-on work. This easy recipe is perfect for weekend baking or elevating your weekday meals into something truly special. It's a delicious addition to any breakfast, brunch, or even a simple, yet elegant dinner.
Ingredients:
- 1 cup warm milk (105-115°F)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 4 cups bread flour
- 2 1/4 teaspoons active dry yeast
Instructions:
Step 1: Preparing the Dough (Bread Maker)
- Add the warm milk, sugar, salt, eggs, and softened butter to your bread maker pan in the order recommended by your machine's manual. Some machines require liquids first, others vary. Check your manual!
- Add the flour to the pan.
- Sprinkle the yeast evenly over the flour. Do not let the yeast directly contact the wet ingredients before the flour is added.
- Select the "dough" cycle on your bread maker. This typically takes about 1.5-2 hours.
Step 2: Shaping the Brioche
- Once the dough cycle is complete, gently remove the dough from the bread maker pan. It should be soft and slightly sticky.
- Lightly grease a large bowl. Place the dough in the bowl, cover with plastic wrap, and let it rise in a warm place for about 45-60 minutes, or until doubled in size. This is the second rise, crucial for achieving that fluffy brioche texture.
- Gently punch down the dough to release the air. Divide it into 8 equal pieces.
- Shape each piece into a ball. You can do this by rolling it gently between your palms.
- Place the shaped brioche rolls onto a baking sheet lined with parchment paper, leaving some space between them for rising.
Step 3: Final Proof & Baking
- Cover the rolls loosely with plastic wrap and let them rise again for another 30-45 minutes, or until almost doubled in size.
- Preheat your oven to 350°F (175°C).
- Bake the brioche rolls for 18-22 minutes, or until they are golden brown. Use a thermometer to check if the internal temperature has reached 200°F.
- Let the rolls cool slightly on a wire rack before serving.
Tips for the Best Brioche:
- Use good quality ingredients: Fresh yeast and high-quality butter make all the difference in the taste and texture of your brioche.
- Don't over-knead: Over-kneading can result in tough brioche. Let your bread maker do the work!
- Ensure proper proofing: The rising times are crucial for achieving a light and airy texture. Make sure your kitchen is warm enough.
- Egg wash for extra shine: Before baking, brush the tops of the rolls with an egg wash (1 egg beaten with a tablespoon of milk or water) for a beautiful golden-brown finish.
Variations:
- Sweet Brioche: Add 1/4 cup of raisins or chocolate chips to the dough for a sweeter treat.
- Savory Brioche: Omit the sugar and add herbs like rosemary or thyme to the dough for savory rolls.
- Braided Brioche: Instead of shaping individual rolls, shape the dough into a long strand and braid it for a show-stopping presentation.
Nutritional Information (per roll, approximate):
- Calories: Approximately 250-300
- Fat: 12-15g
- Carbohydrates: 30-35g
- Protein: 5-7g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
Enjoy your homemade brioche! They're perfect for breakfast, brunch, or as an accompaniment to soups and stews. This simple recipe makes homemade delicious dishes accessible to everyone. Happy baking!