Individual Brioche Recipe

Name: Individual Brioche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 2 teaspoons sugar; 1/2 cup warm water (105u00b0 to 115u00b0); 1/4 cup 1% low-fat milk; 2 large eggs; 3 1/2 cups bread or all-purpose flour, divided; 1/3 cup stick margarine or butter, softened; 1 teaspoon salt; Cooking spray; 1 tablespoon water; 1 large egg white, lightly beaten

Servings: persons

1 package dry yeast (about 2 1/4 teaspoons)
2 teaspoons sugar
1/2 cup warm water (105u00b0 to 115u00b0)
1/4 cup 1% low-fat milk
2 large eggs
3 1/2 cups bread or all-purpose flour, divided
1/3 cup stick margarine or butter, softened
1 teaspoon salt
Cooking spray
1 tablespoon water
1 large egg white, lightly beaten

1
Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes. Stir in milk and eggs. Lightly spoon the flour into dry measuring cups, and level with a knife. Add 3 cups flour, margarine, and salt to yeast mixture, and stir until blended. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest for 5 minutes. Divide dough into 16 equal portions. Working with 1 portion of dough at a time (cover remaining dough to keep from drying), remove 1 rounded teaspoon of dough from each portion, and set aside. Place the larger portions of dough in muffin cups coated with cooking spray. Make a deep indentation in the center of each portion using a floured finger. Shape the reserved pieces of dough into balls. Press one dough ball into each indentation. Cover and let rise 30 minutes or until doubled in bulk.
3
Preheat oven to 375u00b0.
4
Uncover dough. Combine 1 tablespoon water and egg white; brush over dough. Bake at 375u00b0 for 25 minutes or until golden brown. Serve warm.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package dry yeast (about 2 1/4 teaspoons), 2 teaspoons sugar, 1/2 cup warm water (105u00b0 to 115u00b0), 1/4 cup 1% low-fat milk, and more.

Yes, Individual Brioche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Individual Brioche

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