I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, January 31, 2012

Bubble Top Brioches

Bubble Top Brioches
From around my french table.

1 recipe Brioche dough
1 lg egg lightly beaten with 1 tsp cold water

Butter a muffin tin.

Divide chilled dough into 12 portions and cut each into 3 pieces.

Roll each piece into a ball.  (Flour the counter and your palms, the dough is sticky.)

Place 3 balls in the muffin cups.  Place wax paper on top and put in a warm place to rise 1 to 2 hours until the almost fill the cups.

Remove paper, brush with egg glaze very gently.  Bake for 20-23 minutes until well risen and deeply golden.

Transfer to cooling rack for 5-10 minutes before lifting them out of the pan to cool further.

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