1 tsp sugar
1/2 cup warm milk (110 degrees)
2 packages active dry yeast
1 tsp kosher salt
3/4 cup, plus 2 tbs unsalted butter
3/4 cup, plus 2 tbs unsalted butter
4 eggs
1 egg yolk beaten
  • Stir sugar into warm milk and sprinkle with yeast.
  • Let stand for 5 minutes or until the surface is frothy.
  • Stir gently to moisten any dry particles remaining on top.
  • Sift the flour and salt into a large bowl.
  • Melt the butter, then cool slightly.
  • Lightly beat butter and 4 eggs into yeast mixture.
  • Pour into flour mixture, combining to make a dough,
  • On a floured surface, knead dough until smooth.
  • Cover and let rise in a warm place for 30 minutes.
  • Grease 20 small small brioche or muffin pan cups.
  • Knead risen dough lightly, then take 3/4 of the dough and shape into about 20 small balls.
  • Place in the greased pans, then make a equal number of smaller pear shape pieces from the remaining dough.
  • Make a small hollow in the dough in the pans and place the smaller pieces of dough on top with larger end in hollow.
  • Brush brioches with egg yolk and let rise in a warm place for 15 minutes.
  • Bake the brioches in a preheated 425 degree oven for about 15 minutes, or until golden and brown.
  • Cool on a rack.




25 min


15 min


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