Is there a more perfect breakfast than brioche, fresh from the oven, served with fruit preserves? Glorious, golden brown brioche gets its glow from lots of egg yolks and a healthy amount of butter. To give the dough its light-as-a-feather texture, avoid adding too much flour during mixing (it should be just cohesive enough to barely hold its shape when it is removed from the mixing bowl) and handle it gently during shaping. This is my favorite morning pastry. I think it may become yours as well.–Sarabeth Levine
LC Better from Scratch Note
Sure, you could traipse off to the local boulangerie and bring home a bag of buttery little brioche, warm from the oven and aromatic in that nutty sort of way, rather than make them yourself. If you live in Paris. But where’s the satisfaction in just buying them? These miniature brioche from Sarabeth’s, the much ballyhooed brunchtime spot in NYC, don’t require much in the form of actual hands-on time, although they do warrant a slight expense in the form of diminutive brioche tins. Should you need any sort of rationale to justify this, bear in mind the little reflective metal tins work really quite well as wee tea light holders.
Sarabeth’s Baker’s Note: The butter must be very soft (but not melted) so it can be incorporated into the dough. Cut it into tablespoon-size pieces and let stand at room temperature for at least 1 hour before using.
- Quick Glance
- 25 M
- 4 H, 30 M
- Makes twelve 3 1/2-inch brioche
IngredientsEmail Grocery List
If using active dry yeast, sprinkle the yeast over 1/3 cup warm, 105° to 115°F (40° to 46°C) milk in a small bowl. Let stand until softened, about 5 minutes, then stir to dissolve. Add to the mixer bowl along with 1 tablespoon cold milk, the sugar, and yolks, and whisk to combine.
Recipe Testers Reviews
These were phenomenal! I’m hooked. Being new to yeasted breads, I followed the directions to a T and, I must admit, they turned out perfectly.
I used active dry yeast with no problems, but I’m intrigued by the other type of yeast (which I’d never heard of) and would try it next time. Also, because I’m not that confident in my ability to guess measurements, I used my kitchen scale to weigh each portion of dough—a step I’d most likely forgo next time.
The only question I had during the process was whether the eggs should be room temperature or not. I opted to leave them on the counter while the butter was softening, but I’d love to know if they should have been cold.
These little brioche-a-tete were flavorful and extremely light. They baked in about 15 minutes rather than the 20 minutes stated in the recipe. I used active dry yeast, which worked perfectly. My only suggestion is an easier method for shaping the dough, as I found it awkward to follow the directions in the recipe: After you form the small marble of dough, break it off then make an indentation in large round of dough and insert the small one inside. Next time, I’ll make this into a loaf, since that’s what my family prefers.