Wednesday, February 23, 2011

Bubble brioche

Brioche is a french bread rich with butter and eggs.  It’s a great bread for dinner rolls, sandwich bread, hamburger buns and french toast, just to name a few.

I’ve been wanting to make brioche for a while, but it is time consuming. Bread generally is already time consuming because you need to let the bread proof. Brioche requires an additional step of having to let the bread sit in the fridge for a few hours or overnight after proofing. It’s not actually hard to put together, but it is the wait that can be tedious.

This weekend, I set about making some brioche for the first time. Small brioche are often made in brioche pans, which resemble tartlet pans. The pans are quite pricey and hard to find so I decided I didn’t want to spend the money on these pans. I found cute bubble brioche on Cook like a Champion, which uses a muffin pan and opted to try those instead.

Recipe wise, after reading through quite a few recipes, I chose Salad in a Jar’s recipe.

I was happy that my first attempt came out so well. I had a scare when my dough didn’t seem to be proofing after I removed it from the fridge. (I then stuck it in the oven that was still slightly warm and the dough began to rise). The bread came out tender, soft and buttery. I loved these, especially straight out of the oven. I also like the bubble shape and the ability to peel off the little bite-sized chunks.

The smell of the oven when these were baking was incredible as well. I plan on making these again in a loaf form so I can make some french toast. Now that I know how to make brioche I can’t wait to try some different variations.

I used this brioche recipe. And I used this method for the bubble brioche look. I am submitting this post to Yeastspotting.

 

13 Responses to “Bubble brioche”

  1. 1

    Carol — February 23, 2011 @ 8:15 am

    These look so good Kirbie! I’ve been wanting to make brioche for a while now too so I’ll have to try this. Thanks!

    • Kirbie replied: — February 23rd, 2011 @ 9:40 am

      Thanks Carol! I found this recipe really easy to follow. Dump everything in a bowl, let the stand mixer do the work and then let the dough proof, refrigerate, proof again. I was really happy with my first attempt. And they tasted so good!

  2. 2

    Kristen — February 23, 2011 @ 2:06 pm

    I love clover leaf rolls… how fun!

  3. 3

    tigerfish — February 23, 2011 @ 2:30 pm

    Love that “bubble” effect – makes it extra cute!

  4. 4

    snippets of thyme — February 23, 2011 @ 7:36 pm

    Your brioche rolls are darling. After coming back from France, we promptly went into brioche withdrawal. I, too, just HAD to attempt it. I made 3 loaves. The smell, as you know, is just heavenly. I wish my photos were better but I was brand new to photography. I’ve been working my way through a bread book but your rolls are making me itch to try this again. I wish I could find those large white nuggets of sugar that they use in France. I keep looking…

    • Kirbie replied: — February 23rd, 2011 @ 10:29 pm

      It’s always so hard to find ingredients that you find in other countries. I haven’t seen these large white nuggets of sugar, sounds interesting! I haven’t yet been to France, but I desperately want to visit. I love french food!

  5. 5

    Ayesha Jameel — February 26, 2011 @ 7:05 pm

    Your dishes look yum … loved the presentation of the food ! good work
    you can view some of my dishes on http://kitchensojourn.blogspot.com ! i would be really happy if you follow it :)

  6. 6

    Jenn@eatcakefordinner — February 26, 2011 @ 10:12 pm

    I have always wanted to try Brioche too. I saw Ina Garten on Food Network make some the other day in those fancy Brioche pans and then topped the finished bread with homemade strawberry jam. Yummy. I can’t believe this was your first attempt at this bread. It looks perfect. Good to know it works in a muffin tin.

    • Kirbie replied: — February 27th, 2011 @ 10:44 am

      It’s pretty easy to make! You should check it out. I like the fancy tins but I they are hard to find and kind of expensive. I decided I didn’t love the shape so much to buy those molds.

  7. 7

    sucre en poudre — March 18, 2011 @ 8:45 am

    I have also baked bubble brioches a few days ago and I just loved it!
    iza:)

    • Kirbie replied: — March 18th, 2011 @ 8:52 am

      I love the bubble shape. I’m going to try more variations. Just saw a sugar top version that looks very good on another blog.

  8. 8

    Aoifee — May 7, 2012 @ 1:43 pm

    Hi Kirbie!
    Your brioche look absolutely delicious! I really wish I had one right now :P
    I have two questions regarding those little brioche:
    1. Are they really soft? If they are, how long do they stay soft?
    2. Do they taste very sweet?
    Thank you for your answers! :)

    • Kirbie replied: — May 7th, 2012 @ 2:41 pm

      The breads are soft, basically your typical brioche bread soft. I’m not sure how many days they stay soft for because I think we finished them in two days. They do not taste sweet. These are savory, buttery brioche. Hope that answers your questions.

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