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Bubble-Top Brioches

 
One serving costs about $0.37

$0.37 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:27%

Spoonacular Score: 27%

 

Watching your figure? This vegetarian recipe has 245 calories, 6g of protein, and 13g of fat per serving. For 35 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have warm milk, salt, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Only a few people made this recipe, and 1 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is not so awesome. Similar recipes include Bubble-Top Brioches, Festive Brioches, and Small Brioches.

Ingredients

Servings:
3 tsps
3 tsps dry active yeast
dry active yeast
2.75 cups
2.75 cups all purpose flour
all purpose flour
1 tsp
1 tsp egg
egg
3 large
3 large eggs
eggs
0.25 cups
0.25 cups whole milk
whole milk
some
some salt
salt
3 Tbsps
3 Tbsps sugar
sugar
12 Tbsps
12 Tbsps unsalted butter
unsalted butter
0.25 cups
0.25 cups water
water
3 tsps dry active yeast
3 tsps
dry active yeast
2.75 cups all purpose flour
2.75 cups
all purpose flour
1 tsp egg
1 tsp
egg
3 large eggs
3 large
eggs
0.25 cups whole milk
0.25 cups
whole milk
some salt
some
salt
3 Tbsps sugar
3 Tbsps
sugar
12 Tbsps unsalted butter
12 Tbsps
unsalted butter
0.25 cups water
0.25 cups
water

Equipment

baking sheet
baking sheet
plastic wrap
plastic wrap
muffin liners
muffin liners
muffin tray
muffin tray
bowl
bowl
aluminum foil
aluminum foil
oven
oven
baking sheet
baking sheet
plastic wrap
plastic wrap
muffin liners
muffin liners
muffin tray
muffin tray
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  1. Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.
  2. Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
  3. Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes.
  4. Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes.
  5. Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight. (At this point, use the dough to make 12 brioches, or 6 brioches and 1 tart, or 2 tarts.)
  6. Butter 12 standard (1/3-cup) muffin cups. Divide dough into 12 equal pieces; cut each piece into thirds. Roll each small piece between palms into ball. Place 3 balls in each prepared cup (dough will fill cup). Place muffin pan in warm draft-free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (dough will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes.
  7. Position rack in center of oven and preheat to 400F. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven). Bake brioches until golden brown, covering with foil if browning too quickly, about 15-20 minutes, keep a close eye on them. Transfer pan to rack. Cool 10 minutes. Remove brioches from pan. Serve warm or at room temperature.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.36
Ingredient
3 teaspoons dry active yeast
2.75 cups all purpose flour
1 teaspoon egg
3 larges eggs
¼ cups whole milk
3 tablespoons sugar
12 tablespoons unsalted butter
Price
$1.39
$0.46
$0.03
$0.93
$0.08
$0.05
$1.44
$4.37

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
249 Calories
6g Protein
13g Total Fat
26g Carbs
3% Health Score
Limit These
Calories
249
13%

Fat
13g
21%

  Saturated Fat
7g
49%

Carbohydrates
26g
9%

  Sugar
3g
4%

Cholesterol
84mg
28%

Sodium
220mg
10%

Get Enough Of These
Protein
6g
13%

Vitamin B1
0.56mg
38%

Folate
130µg
33%

Selenium
14µg
21%

Vitamin B2
0.34mg
20%

Vitamin B3
2mg
15%

Manganese
0.21mg
11%

Iron
1mg
9%

Vitamin A
436IU
9%

Phosphorus
86mg
9%

Vitamin B5
0.79mg
8%

Fiber
1g
6%

Zinc
0.66mg
4%

Vitamin B6
0.08mg
4%

Vitamin D
0.57µg
4%

Copper
0.07mg
3%

Vitamin E
0.5mg
3%

Vitamin B12
0.18µg
3%

Magnesium
10mg
3%

Potassium
89mg
3%

Calcium
22mg
2%

Vitamin K
1µg
1%

covered percent of daily need

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