How to make it

  • Mix 2c flour,sugar,salt and yeast.
  • In small pan, heat milk and butter on low heat until butter melts.
  • Add milk and butter liquid to flour mixture and add in 2 eggs.
  • Mix well with paddle mixer attachment for 3min on medium speed.
  • Now switch to dough hook and mix in 2-21/4c flour until dough pulls cleanly from sides.
  • Spray muffin pans with Pam Spray
  • Divide dough into 4
  • Set one dough ball aside (these will be the top knots)
  • Take each of the 3 remaining balls and divide each into 8 (for total of 24)
  • Roll each of the 24 dough pieces into balls and place each into a separate muffin compartment.
  • Now divide last ball of dough set aside into 24 small balls (of equal size)
  • push your finger into each of the dough balls sitting in the muffin cups and top with one of the 24 small dough balls.
  • Cover with Saran wrap and put in a warm draft free spot to rise for 45min
  • Preheat oven to 350F
  • Beat last egg
  • Brush tops of each brioche with the egg and place muffin pan into oven to bake for 15-20min -tops are golden.
  • These are fabulous warm
  • Enjoy

Reviews & Comments 1

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    " It was excellent "
    jo_jo_ba ate it and said...
    MMM makes me think of Christmas!
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