Mini Brioche: Little breads with loaded of butter!

 This bread is a real treat ^^, rich in both color and flavor.

 With a lot of butter and egg, Brioche is not a simple bread. You can find the recipe with many percentage of butter, and a lot is better here ^^. For this recipe it contains about 60% of butter (per flour), the percentage of the butter per flour can run to 88%. I made the high percentage (88%) before but I want to try other recipe too. The special thing in the recipe is, it doesn't need any liquid than Egg! It makes this bread quite hard to knead (it's so sticky!!!!), but the flavor is very good.
Because I make a small quantity it's very hard to knead, haha, but if you want your life to be easier, double the recipe and knead it in the mixer, knead just until the dough come out of the side of the bowl (it will be stick to the the bottom) before adding the butter. Refrigerate the dough is essential, because of the butter, the dough will be hard to work with when warm, it will be too sticky to roll, so don't skip this step.
Serve this bread with jam or chocolate spread is recommended and don't forget a cup of milk, it will be a great treat for everyone ^^.

 Mini brioche

Makes 6 (5.5 cm moulds)

135 g .......................... All purpose flour
20 g ............................ Superfine sugar
4 g .............................. Salt
95 g ............................ Eggs
80 g ............................ Unsalted butter
3/4 tsp ........................ Instant yeast
 ................................... Egg wash (1 egg whisk together with 1tsp of water)  

 Put the flour, sugar and yeast into a bowl, whisk to combine. put the salt into the bowl and whisk to combine.
Pour the egg into the bowl, use large spoon (or pastry scraper) to mix everything together. 

Take the dough out of the bowl and knead (it's very sticky), you will see the dough will be elastic after about 10 minutes, don't add more flour into the dough. When it's ready you can stretch it but it will be sticky. 

Add the butter and knead until fully incorporated.

Put the dough into a light buttered bowl and cover with plastic warp. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

After the first raising, refrigerate the dough for 4 hours (or over night).
Place the baking paper into the moulds. 
Take the dough out of the refrigerator and cut into 6 pieces and roll each piece into a ball.
Place the dough into the prepared moulds, Let the dough rise until almost double in size (can be 1 hour or 1 hour and a half check often depend on the temperature). 
Preheat the oven to 200°C.
When the dough ready brush with egg wash, put in the oven and bake for 10 minutes, then cover the top of the brioche with aluminium foil and reduce the oven to 180 °C, bake for 5 minutes more.

Mini Brioche: Little breads with loaded of butter!