Best 6 Mini Brioches Bread Machine Recipes

BREAD MACHINE BRIOCHE

Steps:

• Add all ingredients except the butter to your bread machine in the order suggested by manufacturer and process on the basic bread cycle.
• Cut the butter into tablespoon size pieces.
• About 10 minutes before the end of your first kneading cycle, begin adding the butter, 1 tablespoon each minute.
• Do not rush it.
• Let the machine continue its process.
• After bread is baked and at the end of the entire cycle, let the brioche cool in the OPENED machine about 20 minutes.
• This will keep the sides firm while the center stays moist.

MINI BRIOCHE ROLLS

Steps:

• Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
• The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.
• Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.
• Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.

MINI BRIOCHES (BREAD MACHINE)

Steps:

• Add ingredients to your bread machine in the order recommended by the manufacturer.
• Set Cycle: Dough, Size: 1lb.
• Check your dough after 5 minutes, if too dry add a tablepoon of water at a time, if too wet add a tablespoon of flour at a time, until dough forms a ball and is slightly sticky to the touch.
• Meanwhile, oil 6 1-cup brioche molds.
• Preheat oven to 375 degrees.
• When the cycle is finished, take dough out and knead gently.
• Divide into 6 equal pieces, cut about a quarter from each.
• Shape into balls, and put the large ball into the mold, pressing with your finger in the center to make a hole.
• Place the small ball over the hole and press again to seal.
• Cover and leave to rise in a warm place until doubled, about 20-30 minutes.
• Brush with milk and bake for 5 minutes, reduce heat to 350 and bake until golden brown, about 15 minutes.
• If your brioches are browning too quickly, cover with aluminum foil.
• Brioches should sound hollow when you tap the bottom of each.

BRIOCHE LOAF ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Measure all ingredients into bread machine pan in the order suggested by manufacturer.
• Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting.
• Remove bread from pan; cool on wire rack.

BRIOCHE CINNAMON ROLLS (BREAD MACHINE)

Steps:

• Place the ingredients for the dough into the bread machine as directed by the manufacturer. I let the dough go though the cycle until it has risen one time. At this point you can either punch the dough down and let the dough rest overnight in the refrigerator or go ahead and take the dough out of the machine and roll it out.
• When you roll out the dough cut the dough into two equal pieces and roll it out to 1/3" thickness.
• In a separate bowl mix together the cinnamon, sugar and softened butter. Sprinkle this mixture over the pieces of dough. Roll the dough up, reserving the neatest, straightest edge for the outside edge of the roll. Cut the rolls into 1 inch pieces and place them on a high sided baking pan. Cover them with a oiled piece of plastic wrap. Place the rolls in a warm spot to rise for at least an hour or until they have doubled in size. Uncover and bake at 350 degrees for about 10-12 minutes.
• To make the caramel glaze combine all the ingredients in a pot except vanilla. Cook and stir continuously until bubbly. Take off the heat and add vanilla. I like to make two batches. One for the bottom of the rolls and one for the top.

MINI BRIOCHE A TETE

Steps:

• Place milk and yeast in a small bowl; stir to dissolve.
• Place flour, salt, and eggs in the bowl of an electric mixer fitted with the dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.
• In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 10 minutes.
• Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume, about 2 hours.
• Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 8 hours and up to overnight.
• Butter 16 mini brioche molds measuring 3 1/2 inches across tops and 2 inches across bottoms. Place on a baking sheet. Divide dough into 16 equal pieces, each about 2 1/2 ounces. Cut 1/2-ounce pieces from each piece of dough and set aside.
• Shape large pieces into balls and place one piece in bottom of each mold. Press two fingers into the centers to make deep indentations. Shape small pieces of dough into balls and roll them at an angle into an elongated oval. Lightly flour a finger and gently press narrow ends of ovals into indentations in the large balls so that only top parts are left visible.
• In a small bowl, whisk together egg yolk and milk. Brush dough with egg yolk mixture, reserving remaining. Spray a piece of plastic wrap with nonstick cooking spray; cover dough, cooking spray-side down and let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
• Preheat oven to 400 degrees (if using a convection oven; 425 degrees on a conventional oven).
• Working from the outside inward, brush each brioche very lightly with reserved egg yolk mixture. Using a pair of very sharp scissors make four to five 1 1/4-inch deep cuts around the large pieces of dough. Transfer molds to oven and bake until brioche just begins to turn golden, about 5 minutes. Reduce temperature to 350 degrees (on a convection oven; 375 degrees on a conventional oven) and continue baking until deep golden-brown and internal temperature reaches 205 degrees on an instant-read thermometer, 5 to 10 minutes more.
• Remove from oven and let brioche cool in mold for 5 minutes. Unmold onto a wire rack and let cool completely.