Those muffins are perfect for a special breakfast treat. The only thing you have to remember is to prepare the brioche dough a day ahead. They are easy to make but the yeast dough need some time to rise. Brioche is French pastry with high egg and butter content. This time is baked in muffin tin, so you get lovely light and puffy buns with rich and tender crumb. The addition of fresh blueberries makes them moist. I think they taste the best when served sliced with butter and jam and of course cup of coffee.
The recipe comes from Carol Pastor '75 best -ever muffins' cook book.
Ingredients for 10 muffins:
- 15g fresh yeast
- 4 eggs
- 350g plain flour
- 50g caster sugar
- 10g salt
- 175g unsalted butter
- 115g fresh blueberries
- 45 ml milk
- 1 small egg yolk
Crumble the yeast into electric mixer bowl fitted with dough hook. Add 2 tsp warm water and mix the two together. The water has to be body temperature, if it is too hot the yeast won't do their job.
When the yeast is dissolved add the eggs, flour, sugar and salt. Beat at low speed for about 6 minutes.
Turn up the speed and gradually add the butter. Continue beating for 12-15 minutes until the dough is smooth and shiny.
Put the dough into plastic bag, seal it and chill for 24 hours or overnight.
After that time lightly grease the cups of muffin tin.
Lightly sprinkle the surface with flour, remove the dough from the bag. With the rolling pin flatten the dough 10 cm wide. Press the blueberries into the dough.
Cut the dough into 10 even pieces. Using floured hands, from each into a ball, the press into a muffin tin holes.
Set aside in a warm place to prove.
Preheat the oven to 220C.
Prepare the egg wash. Mix the egg yolk and milk in a bowl. Brush thinly over each muffin top.
Bake for 12-15 minutes until golden and risen.
Take the muffins out of the muffin tin. Serve fresh for the beats results.
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