Parmesan Cheddar Brioche

Parmesan Cheddar Brioche

Parmesan Cheddar Brioche

45 minutes

Grocery List via Instacart Instacart
Details
  • Serving Size:   12
  • Vegetarian:   True
  • Weight Watchers:   8 Points
Cuisine
  • bread
Comments
Ingredients
  • 1 teaspoon (¼ oz) pkg. active dry yeast
  • 4 tablespoons Chilled butter, cut into chunks
  • 3 cups large eggs 1 ½ sifted flour (sift before measuring)
  • 2 cups All-purpose flour
  • 1/2 pound Parmesan_ half of it grated, half in ½ inch cubes
  • 1/4 cup warm milk or water (105 deg)
  • 3 tablespoons sugar 1 Tbs hot milk or water
  • 1/4 teaspoon Salt
  • 1 teaspoon sugar
Instructions

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.

Let starter rise, covered with plastic wrap, at room temperature, 1 hour.Dough

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.

AI Chef 
Personal Notes 
Organization Tags 

Tags easily organize your Recipe Library

Comments

Suggested Recipes

Farfalle with Peas, Ham and Cream
Farfalle with Peas, Ham and Cream

The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves

30 minutes
Asparagus Quiche
Asparagus Quiche

Asparagus Quiche might be just the Mediterranean recipe you are searching for. One portion of

45 minutes
Parmesan Mashed Potatoes
Parmesan Mashed Potatoes

The recipe Parmesan Mashed Potatoes can be made in around 45 minutes. This recipe makes 4 servings

45 minutes