Brioches in Mini Pans

As you can see, judging from the photos...the brioches have a mind of their own; leaning 'every which way'...swaying from left-to-right, right to left' ...looks like they're falling over; but don't be fooled! They are golden brown, light-as-a-feather texture, and that's what counts!

I have an amazing recipe from my 1986 version of The Good Housekeeping Cookbook which I think is the BEST of all the other 3 that I compared it with...although they are quite similar. You can make Brioches in loaf pans which is a simple solution verses the perfect mini tin pans!

I did order the Good Housekeeping Cookbook 125th edition (2010) from Amazon, for $5.19 ...a book that retails for at least $30.00. Did you know that Goodwill Industries sells books on Amazon?...well, they are the seller; the book is almost new...shipping cost is $3.99 and I will be receiving it by next week. The new book suggests you make the Brioche in a loaf pan, which is more ideal.

I used RED STAR YEAST...this time, the Quick Rise Gluten Free, and I had great results...no doubting if the yeast will rise or not!

Brioches
from the New Good Housekeeping Cookbook
1986

1/2 cup sugar
1/2 teaspoon salt
2 packages active dry yeast
3 1/2 cups all purpose flour
3/4 cup butter or margarine (1- 1/2 sticks)
1/2 cup milk
1 teaspoon grated lemon peel
5 eggs

In a large bowl, combine sugar, salt, yeast, and 1-1/2 cups flour. In a 1-quart saucepan over medium heat...heat butter or margarine and milk. until very warm. Butter or margarine does not need to melt.

With the mixer at low speed, beat liquid into dry ingredients, just until blended. Increase speed to medium; beat 2 minutes. Beat in grated lemon peel, 4 eggs, and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often.

Stir in 1 cup of flour to make a very soft dough, beat with spoon for 5 minutes.

Place dough in grease, large bow. Cover; let rise in a warm place until doubled about 1 hour. Stir down dough, cover, and refrigerate for at least 2 hours, or overnight.

About 2 hours before serving, punch down dough, turn onto lightly floured surface, cover and let it rest for 15 minutes. Grease 12 (I only had 10) brioche pans

Cut off one-sixth of dough; set aside. Cut remaining dough into 12 pieces; shape each into small balls. Make a depression in center of each small ball; place the small balls in the depression; cover, let rise in a warm place until doubled, 1 hour.

Preheat oven to 375 degrees F. In cup, beat remaining egg; use to brush brioches. Bake brioches for 20 minutes or until golden and brioches test done. Remove from pans.

Serve warm, fresh from the oven, or cool on wire racks. Ideal to serve with fruit spread, or butter!