brioches a tete, from saveur magazine
1/3 c milk, heated to 105°–110°
1/4 c sugar
1 1/4-oz packet active dry yeast
5 eggs, at room temperature
4 c flour
1 t fine salt
1/2 lb unsalted butter, plus more as needed, at room temperature
dissolve yeast in milk with a pinch of sugar. ;et stand until foamy. whisk together the flour, salt, and remaining sugar in the base of a stand mixer fitted with a dough hook. mix in the milk mixture. add in 4 of the eggs, mixing after each addition. cut butter into 2 tablespoon portions. with the mixer on medium, add the butter one piece at a time and mix until dough comes together. it will be shiny and smooth and will clean the sides of the bowl. transfer to a buttered bowl, cover, and let rise 90-120 minutes in a warm place, until doubled in size. punch down. let rise another hour. shape brioche to fill mini brioche tins, let rise another 30 minutes. apply egg wash, bake 25-30 minutes at 375, until the brioches feel hollow and dense. voila!
i made 6 mini brioches, and with the rest of the dough, made cinnamon rolls. to do this: chill remaining dough, then roll it into a square, about 1/4"-1/2" thick. spread with butter. sprinkle with cinnamon sugar (and any other desired fillings), and roll tightly starting at the side closest to you, moving away. gently slice into 1" rolls. let rise one more time, until fluffy and doubled (rolls will most likely touch each other) before baking. i gave mine a simple powdered sugar glaze when they came out.
if you have time, try making the brioche. it is extremely satisfying! beautiful, fun, and delicious. mmmmmmm!
raw cinnamon rolls
getting bigger
finished products
