This is a light and easy to make brioche recipe. The whole process is considerably shortened by eliminating the sponge, preliminary rising and chilling the dough. You can even use your bread maker to bake one.
Without much hassle, this dough turned just amazing as regular brioche but with less butter and without egg. If you don't have a brioche pan, the other alternative is to use your muffin cup, they came out perfect!
Yield : 9 brioche
2 C all purpose flour
3 TB castor sugar
100g softened butter
1 1/2 tsp instant yeast
1/2 tsp salt
1/2 C milk
1-2 TB milk if required
evaporated milk for topping
Scald the milk and butter, mix in sugar and let cool until lukewarm.
Combine flour, yeast and salt in a mixing bowl.
Add in milk mixture to the flour and forms into soft dough. If it appears too dry add in milk by a tablespoon at a time.
Knead by hand for 10 minutes, transfer onto greased and covered bowl and let rise until double for 1-1 1/2 hours.
Punch the dough down, divide into 10 ball. Shape each into smooth round ball, only use 9 balls. Brush each ball with evaporated milk.
Place the balls onto baking sheet. Shape remaining one ball into small balls. Make a deep indentation on each bigger ball, place the smaller one on top. Let rest for 45 minutes. Towards the end of rising time preheat the oven @ 180C.
Bake the rolls for 20-25 minutes until golden brown. Remove onto rack to cool.
Linking to Yeastspotting 1-27-12