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Recipe: Petite Brioches with Variations

Breads - Yeast Breads
PETITE BRIOCHES WITH VARIATIONS

4 cups all-purpose flour, divided use
3 tablespoons sugar
1 package Fleischmann's RapidRise Yeast
3/4 teaspoon salt
1/2 cup milk
1/4 cup water
3/4 cup (1 1/2 sticks) butter or margarine, cut up
4 eggs, divided use

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt; set aside.

Heat milk, water and butter until very warm (120 to 130 degrees F); butter does not need to melt.

Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add 3 eggs, 1 egg yolk (reserve egg white in refrigerator) and 3/4 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour to make soft dough. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Stir down dough. Cover bowl tightly with plastic wrap; refrigerate overnight.

THE NEXT DAY:
Remove dough from refrigerator; punch down. Transfer dough to floured surface. Remove 1/2 cup of dough; reserve. Divide remaining dough into 16 equal pieces; shape each into ball. Transfer to 16 well-greased 2 1/2-inch brioche pans or muffin cups. Divide reserved dough into 16 equal pieces; shape each into ball. Make deep indentation in center of each large ball; moisten slightly with water. Press small ball into each indentation. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Lightly beat reserved egg white; brush on tops.

Bake at 400 degrees F for 12 to 15 minutes or until done. Remove from pans; cool on wire racks.

FILLED PETITES BRIOCHES:
Flatten each large ball to 4-inch circle. Place desired filling (recipes follow) in center; bring dough up around filling, pleating and pinching firmly to seal. Transfer, pleated side up, to prepared pans. Proceed as recipe directs.

FILLINGS:

CREAM CHEESE AND FRUIT PRESERVES:
1/3 cup whipped cream cheese and 1/3 cup apricot or raspberry preserves. Use 1 teaspoon each cream cheese and preserves per brioche.

FRUIT PRESERVES:
2/3 cup apricot, raspberry or red cherry preserves. Use 2 teaspoons preserves per brioche.

HAM AND SWISS:
1 cup shredded Swiss cheese and 1 cup (6 ounces) diced fully-cooked ham. Use 1 tablespoon each cheese and ham per brioche.

Makes 16 rolls
Adapted from unknown source
MsgID: 0219748
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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