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The recipe Parmesan Cheddar Brioche can be made in about 45 minutes. This recipe makes 12 servings with 256 calories, 7g of protein, and 7g of fat each. For 20 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is...Read More
Special equipment: a standing mixer with whisk and dough-hook attachments.Starter: Stir together sugar and milk in a small bowl.
Sprinkle yeast over mix and let stand until foamy, 10 minutes. Stir flour into yeast, forming a soft dough and cut a deep X across the top.
Combine salt, sugar, and hot milk in a small bowl and stir until salt and sugar are dissolved. Fit mixer with whisk attachment, and then beat 2 eggs at medium-low speed until fluffy.
Add sugar mixture and beat until combined well. With motor running, add in order, beating after each addition:Cup flour
Remaining egg,Cup flour,About one fourth of butter,And remaining 1/2 cup flour.Beat mixture 1 minute.
Remove bowl from mixer and fit mixer with dough hook attachment.
Spread starter onto dough with a rubber spatula and return bowl to mixer. Beat dough at medium-high speed 6 minutes, or until dough is smooth and elastic.
Add remaining butter, cubed and grated cheeses and beat 1 minute, or until butter and cheeses are incorporated.Lightly butter a large bowl and scrape dough into that bowl with a rubber spatula. Lightly dust dough with flour to prevent crust forming. Cover with plastic wrap and let rise at room temperature until more than doubled in bulk, 2 to 3 hours.Punch the dough down and lightly dust with flour. Cover, again, with plastic wrap and CHILL dough, punching down after the first hour, at least 12 hours.
Place a pie pan on bottom shelf of oven. Butter muffin tins generously. Take a small lump of dough, dust wit ha little flour and roll in your hands into a ball.
Place in muffin tin, dough should come just above rim of muffin tin. Repeat until tins are filled. Dock each top with a sharp knife. Cover pan with linen towel and let brioches rise at least 1/2 hour. They will plump up nicely.Preheat oven to 425 F for at least 15 minutes. *Remember, your pie pan is on the bottom shelf preheating with the oven.
Place the muffin tins on middle shelf of oven and splash about 1/2 cup water into the pie pan on the bottom shelf. This will create steam in the oven to help rise the brioches.
Bake at 425 F for 15 20 minutes or until brioches are golden brown.
Remove to wire racks, let cool completely.
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