Petites Brioches
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 161.5096 |
| Energy (kCal) | 2589.44 |
| Carbohydrates (g) | 200.2343 |
| Total fats (g) | 141.1333 |
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Cuisine
European >> French >> French
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. In a small saucepan, scald milk and cool to lukewarm. | 2. Cream butter or margarine in a large mixing bowl. | 3. Gradually add sugar and salt to butter, beat until light and fluffy. | 4. Measure water into a small bowl. | 5. Sprinkle yeast over the water and stir until dissolved. | 6. Add lukewarm milk, yeast dissolved in water, eggs, egg yolk and flour to creamed butter mixture; beat vigorously with a wooden spoon for 2 minutes. | 7. Cover bowl and let rise in a warm place, free from draft, until more than doubled in bulk (about 2 hours). | 8. Stir down and beat vigorously for 2 minutes. | 9. Cover tightly and refrigerate overnight. | 10. In the morning, beat down the dough. | 11. Turn soft dough out onto a lightly floured board; divide into 2 different sized pieces - 1 piece 3/4 and the 2nd piece 1/4 of the dough. | 12. Cut both large piece of dough into 24 equal pieces and smaller piece of dough into 24 equal pieces; form all into smooth balls. | 13. Grease 24 muffin cups. | 14. Place one larger ball into each muffin cup. | 15. Make a deep indentation in center of each large ball. | 16. Dampen each lightly with cold water and press a small ball into each indentation. | 17. Cover with a damp towel and let rise in a warm place, free from draft, until doubled in bulk, about 50 minutes. | 18. Heat oven to 375°F. | 19. Beat together 1 egg white and 1 tablespoon sugar. | 20. Brush the top of each brioche lighly with the beaten egg. | 21. Bake 15 to 20 minutes, or until lightly browned and baked. | 22. Turn out of pans immediately to cool. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| milk | 1/2 | cup | 74.42 | 5.8316 | 3.843 | 3.9894 | |
| butter | 1/2 | cup | 684.0 | 31.428 | 21.372 | 57.6 | |
| sugar | 1/3 | cup | 268.66 | 67.1987 | 0.0 | 0.0 | |
| salt | 1 | teaspoon | - | - | - | - | |
| water | 1/4 | cup | 0.0 | 0.0 | 0.0 | 0.0 | |
| active yeast | 1 | package | - | - | - | - | |
| egg | 3 | 214.5 | 1.08 | 18.84 | 14.265 | ||
| egg yolk | 1 | 54.74 | 0.6103 | 2.6962 | 4.5118 | ||
| flour | 3 1/2 | cups | unsifted | 1275.96 | 93.8448 | 111.1614 | 60.711000000000006 |
| egg white | 1 | 17.16 | 0.2409 | 3.597 | 0.0561 | ||
| sugar | 1 | tablespoon | 268.66 | 67.1987 | 0.0 | 0.0 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.