Mini Cheese Brioche with Warm Cheese Middles

Bitesize Cheese Brioches
Makes about 40

We used both a silicone mini muffin pan and paper liners in a regular mini muffin pan to bake these. Both methods came out great but the silicone pan eliminated the need for paper liners which was awesome. They just popped right out of the pan. You may notice that we sprinkled some fresh ground pepper on the paper liner ones as a little last minute variation. It was delicious and balanced the saltiness of both the cheese dough and the smoked Gouda in the middle. Feel free to add other types of cheese or herbs to this dough and make any kind of brioche you want!

4 cups all purpose flour, plus extra for dusting
1 tsp salt
1 tsp ground turmeric
1 envelope rapid rise yeast
2/3 cup warm milk
2 eggs, plus 2 egg yolks
6 Tbsp butter, melted and cooled
½ cup grated Cheddar cheese
½ cup cubed cheese such as Gouda or Port Salut (I used Smoked Gouda)

Sift the dry ingredients into a large bowl with the yeast and make a hollow in the middle. Mix the milk, eggs and one yolk with the butter and Cheddar.
Pour the liquid into the well in the dry ingredients and blend with a fork to bring the mixture together. Continue mixing in the bowl or in a food processor with a dough blade, until it is evenly mixed. Turn out the mixture on to a lightly floured surface and knead, working in as little flour as possible, until the surface of the mixture becomes smooth and dry.

Place the dough in a lightly oiled bowl. Lightly oil the top of the dough, cover with a clean dishtowel and leave in a warm place for at least 1 hour, until the dough has doubles in bulk.

Turn out on to a floured surface and knead the dough until it becomes firm and elastic again.

Divide the dough into four batches, and then divide each batch into eight or ten pieces. Knead each piece until smooth. Press a cube of cheese into the middle of each piece of dough, then shape into a round and place in a mini paper liner, then place in a mini muffin tin. Alternately you can use a silicon mini muffin pan and then you will not need the paper liners. Set the brioches aside and allow to rise until doubled.

Preheat the oven to 400F. Mix the remaining yolk with 1 Tbsp water and brush the brioches with the mixture. Bake for 15 minutes, or until golden brown, well risen and firm underneath if tapped.

September 2021
« Dec    

Error: Twitter did not respond. Please wait a few minutes and refresh this page.