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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add ingredients to your bread machine in the order recommended by the manufacturer. | 2. Set Cycle: Dough, Size: 1lb. | 3. 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. | 4. Meanwhile, oil 6 1-cup brioche molds. | 5. Preheat oven to 375 degrees. | 6. When the cycle is finished, take dough out and knead gently. | 7. Divide into 6 equal pieces, cut about a quarter from each. | 8. Shape into balls, and put the large ball into the mold, pressing with your finger in the center to make a hole. | 9. Place the small ball over the hole and press again to seal. | 10. Cover and leave to rise in a warm place until doubled, about 20-30 minutes. | 11. Brush with milk and bake for 5 minutes, reduce heat to 350 and bake until golden brown, about 15 minutes. | 12. If your brioches are browning too quickly, cover with aluminum foil. | 13. Brioches should sound hollow when you tap the bottom of each. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	3	tablespoons		27.45	2.151	1.4175	1.4715
egg	2			143.0	0.72	12.56	9.51
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
butter	4	tablespoons		342.0	15.714	10.686	28.8
flour	2 1/2	cups		1445.7	316.5135	23.5025	5.609
yeast	2 1/4	teaspoons		24.975	2.7567	3.2238	0.1215

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.