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, I baked them in a muffin tin to get a bubble bun brioche look.