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Mini Brioches (bread Machine)

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“I got this recipe from Classic Home Cooking. It is salt-free. The original recipe uses 12 small molds, but I use 6 larger ones. It is nice and buttery, wonderful with a hot bowl of soup. Prep time does not include time to rise.”
READY IN:
40mins
YIELD:
6 Brioches
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons warm milk
  • 2 eggs, at room temperature
  • 2 tablespoons sugar
  • 4 tablespoons butter
  • 2 12 cups flour
  • 2 14 teaspoons yeast

Directions

  1. Add ingredients to your bread machine in the order recommended by the manufacturer.
  2. Set Cycle: Dough, Size: 1lb.
  3. Check your dough after 5 minutes, if too dry add a tablepoon of water at a time, if too wet add a tablespoon of flour at a time, until dough forms a ball and is slightly sticky to the touch.
  4. Meanwhile, oil 6 1-cup brioche molds.
  5. Preheat oven to 375 degrees.
  6. When the cycle is finished, take dough out and knead gently.
  7. Divide into 6 equal pieces, cut about a quarter from each.
  8. Shape into balls, and put the large ball into the mold, pressing with your finger in the center to make a hole.
  9. Place the small ball over the hole and press again to seal.
  10. Cover and leave to rise in a warm place until doubled, about 20-30 minutes.
  11. Brush with milk and bake for 5 minutes, reduce heat to 350 and bake until golden brown, about 15 minutes.
  12. If your brioches are browning too quickly, cover with aluminum foil.
  13. Brioches should sound hollow when you tap the bottom of each.

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