What a weekend – Michigan football’s 28-0 win over Maryland ended up being just the warm up act to another no-hitter (and another near perfect game) by Max Scherzer. However with the Nationals season ending yesterday my sports attention now shifts fully to Michigan football.
On Sunday morning my cooking attention was given fully to these brioche muffins. In my early blogging days I made a misguided attempt at a brioche loaf and cooked up brioche burger buns but wanted to try a more traditional recipe. In a wonderful intersection of the things that take up most of my spare time, I picked up this recipe from MGoBlog user turtleboy in a thread talking about hobbies.
I’m so glad I finally tried this recipe, it was very simple and the final muffins have a wonderful taste and texture. Brioche is a rich dough filled with eggs and butter but it was not uncomfortably heavy. By making the dough the night before I was able to make these for breakfast with little additional work.
We went apple picking on Saturday morning and came back with close to a full bushel (about 120 apples, close to 50 lbs). After making these muffins I used our canning set for the first time and canned jars of applesauce and sliced apples. I think the brioche would go really well with some apple butter spread on it. Perhaps a project for later in the week!
- 4 cups all purpose flour
- 6 eggs
- 1 cup butter, softened and cut into ½ inch cubes
- 2 tablespoons sugar
- 2½ teaspoons instant yeast
- 1 teaspoon salt
- Prepare the dough the night before you want to bake the muffins.
- In the bowl of a stand mixer combine all ingredients. Knead on medium speed until the dough clears the sides of the bowl and the butter is completely combined. Add additional flour as needed.
- Place in a lightly oiled bowl and cover with plastic wrap. Let rise overnight in refrigerator.
- The following morning take dough out and let the bowl sit out for 1 hour to allow the dough to warm up.
- Butter and flour muffin tins and preheat oven to 450 F.
- Rip off small pieces of dough and roll into a ball. Place in muffin tins. Each piece of dough should fill up about half the space in the muffin tin. Repeat until all spaces are filled. Set aside remaining dough.
- Bake muffins for 15 minutes in preheated oven, rotating halfway through. Let cool on wire rack for at least 10 minutes before eating. Repeat shaping and baking process for remaining dough if needed.