Brioche Muffins

Light and fluffy bread with a buttery egg flavor.

  1. Preheat oven to 375° F.
  2. In mixer bowl, combine flour, sugar, salt and yeast. With paddle attachment at medium-low speed, mix 1 minute.
  3. In separate bowl, combine 1 1/3 cups whole eggs with milk. Mix well.
  4. Continue mixing on medium-low speed. Add egg/milk mixture in steady stream.
  5. Once dough starts to come together, switch from paddle to hook attachment.
  6. Mix additional 4 minutes at medium speed.
  7. Slowly add butter, 1 Tbs. at a time, to dough as it is mixing. After all butter is incorporated into dough, continue to mix for 4 more minutes.
  8. Remove dough from bowl onto clean, floured surface. Knead dough until it forms a ball.
  9. Place dough into clean bowl. Cover with plastic. Let rise at room temperature for 1 hour. The dough should double in size.
  10. After dough has risen once, repeat steps 8 and 9.
  11. After dough has risen a second time, remove from bowl onto floured surface. Knead into ball.
  12. Portion dough into 16 pieces of 2.50 oz. Roll each piece into a ball.
  13. Place each dough ball into greased or lined baking mold. Cover loosely with plastic. Let rise again for 1 hour.
  14. Prepare Egg Wash: in small bowl, combine 2/3 cup whole eggs with egg yolks. Mix well.
  15. Brush tops of dough with egg wash.
  16. Bake 16 minutes, or until tops are golden brown. Internal temperature should be 190° F.
  17. Serve immediately.

  • Serve plain or with honey, butter or jam

  • Daypart suggestion: brunch through dinner

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