The Perpetual Feast

Here is something that will look and taste great at your Easter brunch or some other special occasion, and have significant Wow factor if you bring it to someone’s potluck.  I made these to take to a potluck.  Since people don’t often make homemade rolls to bring, they were a big hit.

I associate brioche with eggs and butter and other rich things.  So I searched all over for a low fat recipe. To my astonishment, the low fat recipe was exactly the same as the ones in all my regular cookbooks.  Who would have thought it!  The original recipe is from Cooking Light, but it really is the same as the one in my food processor bread cookbook. It is also made from everyday ingredients you might have in the house, so you don’t need to make a dash to the grocery store to prepare it.

Baby Brioche

1 package dry yeast (about 2 1/4 teaspoons)
2 teaspoons  sugar
½ cup warm water (105° to 115°)
¼ cup non-fat milk
2 large eggs
3½ cups bread or all-purpose flour, divided
1/3 cup butter, softened
1 teaspoon salt
Cooking spray
1 Tablespoon water
1 large egg white, lightly beaten

Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes. Stir in milk and eggs. Lightly spoon the flour into dry measuring cups, and level with a knife. Add 3 cups flour, butter, and salt to yeast mixture, and stir until blended. Turn the dough out onto a lightly floured surface (or into your food processor with a dough hook). Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands or dough hook.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch the dough down; cover and let rest for 5 minutes.

Preheat oven to 375°. Coat a 12 cup muffin pan with cooking oil.

Divide dough into 12 equal portions. Working with 1 portion of dough at a time (cover remaining dough to keep from drying), remove 1 rounded teaspoon of dough from each portion, and set aside. Place the larger portions of dough in muffin cups coated with cooking spray. Make a deep indentation in the center of each portion using a floured finger. Shape the reserved pieces of dough into balls. Press one dough ball into each indentation. Cover and let rise 30 minutes in a warm place (or until doubled in bulk).

Uncover dough. Combine 1 tablespoon water and egg white; brush over dough. Bake at 375° for 25 minutes or until golden brown. Serve warm. This makes 12 buttery and impressive brioche at 6 grams of fat/roll.

Variation: You can also make a regular brioche, which is a fancy bread that can be sliced.  Instead of separating the dough into 12 pieces, leave it whole and remove ¼ cup of the dough to set aside. Place the dough in a brioche pan (a special fluted pan that makes the bread look pretty). Shape the reserved dough into a ball. Make an indentation in the large piece of dough, and place the reserved dough into it. Cover and let rise 30 minutes in a warm place. Uncover dough. Combine 1 tablespoon water and egg white; brush over dough. Bake at 375° for about 35-40 minutes or until golden brown. Makes 12 slices at 6 grams of fat/each.