I am always happy when it is FFWD and this recipe is the first for 2012 . Bubble Top Briohes ! I love bread making and this brioche is a classic. Dorie has it shaped a little different from the traditional topknot brioches. She came up with this bubble top brioche - three little balls of this sophisticated dough, dropped into a mold or muffin tin. They are easy to do and they rise perfectly and bake into beauties.
Brioche is an egg bread, like challah, but richer. It has a slightly sweet, buttery flavor and while it is a soft bread, its crumb's has got a little stretch to it- pull a bit, and it will elongate elegantly. You can make it as individual breads or family sized loaves. Dorie has it made into small individual brioche in muffin cups and I find it cute and elegant to serve at breakfast :)
I am glad mine turned out great. You can never go wrong with Dorie's clear instructions . These single-serve brioches are traditionally eaten at breakfast. They are also carrier of choice for smoked salmon and is often served , cut into dippers, or mouillettes , with soft boiled or coddled eggs. We can find lots of ways to use it, including as a starter or Creamy Mushrooms and Eggs. And leftover stale ones can be made into French toast :) but for my household , we finished the lot at one serving :) . The soft springy texture when it is warm makes breakfast heartening. You can zap the leftovers in the microwave for 20 seconds and it is just as good as fresh from the oven.
note : Nothing's difficult about making brioche if you have a stand mixer, patience and time and never rush the rising. the dough has to rest a night in the fridge for better texture and flavor :) You can do this in the night and the next morning you can have it baked in time for your breakfast :) That was what I did. The dough is soft and sticky but after a night rest in the fridge, it was more less tacky.
It may look difficult but actually it is a cinch to do and I will be making these beauties again for our breakfast. I baked them in fluted muffin molds and they turned out looking great :) Though my round balls may not look nice but after baking them , they turned out looking almost perfect bubble top brioches. I believe that practice makes perfect and I shall do this again to perfect my brioche outlook. The taste is wonderful. I do not need to go Paris or any French boulangeries to savor them...I can now find them in my kitchen. Thanks to Dorie for sharing with us such a wonderful brioche recipe in her book - Around My French Table. Do get one and join FFWD and cook/bake along with us. You can order the book from here ,. It is free shipping around the world.
After placing the 3 balls nicely on the fluted molds,
place a piece of greasproof paper on top of the brioches,
and put them in a warm place to rise - 1-2 hrs depending
on the room temperature. Mine took about 50 mins
because I lived in a country with summer
all the year round
after 1 hour, the brioches rise until they almost fill the cups,
then they are ready to be sent to the
preheated oven - 400 deg F and baked them for
20-23 mins till they are well risen and deeply golden
love the beautiful aroma of freshly baked brioche...
transfer the brioche to cooling rack and
let them rest for 5-10 minutes before
lifting them out of the molds.
you can serve them with butter or any jam of your choice
Wild Boar had his with butter and a cup of hot coffee
and mine with homemade cranberries jam :)
Do hop over here and see how the rest of my Dorista friends fared with their
version of these delectable Bubble Top Brioches !
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