Martha Stewart's Brioche

Prep Time 2 hours
Cook Time 12 minutes
Total Time 1 day 3 hours 42 minutes
Servings 18 brioche muffins


  • 1/3 cup warm water
  • 1 tablespoon active dry yeast
  • 1 1/2 cups 9 ounces bread floor, plus more for dusting
  • 3/4 cup 5 ounces pastry flour
  • 1 1/4 sticks unsalted butter cold, cut into pieces, plus more for the pans
  • 4 large eggs cold, plus 1 large egg, lightly beaten
  • 3 tablespoons sugar
  • 2 tablespoons plus 1 teaspoon nonfat dry milk
  • 1 teaspoon salt
  • canola oil for plastic wrap


Part 1:

  1. Make the dough: In a medium bowl, sprinkle yeast over the warm water; stir with a fork until dissolved. Let stand until foamy, about 5 minutes. Add 2 ounces bread flour; stir until well combined. Cover with a clean kitchen towel; let rise in a warm spot until doubled in bulk and bubbles appear on the surface, about 1 hour.
  2. Place remaining 7 ounces bread flour and the pastry flour in the bowl of an electric mixer fitted with the dough hook. Add the butter, eggs, sugar, and the dry milk, and beat on low speed until well combined, about 5 minutes. Add the yeast mixture; beat on low speed for 5 minutes. Sprinkle in salt; beat on medium speed until dough is smooth, shiny, and elastic, about 5 minutes more.
  3. Cover the bowl with plastic wrap; immediately place in freezer for 30 minutes (to prevent the dough from rising too quickly). Remove from freezer; punch down dough in bowl. Fold sides into the center, and invert, so dough is smooth side up. Cover with plastic wrap, and refrigerate at least 10 hours or overnight.

Part 2:

  1. Butter 3 x small muffin tins and set aside. Divide the dough into 18 equal pieces. Working with a few pieces at a time (returning the rest of the dough to the refrigerator), divide each piece in two, making one twice as big as the other.
  2. One a lightly floured surface, roll the larger piece into a round ball using the cupped palm of your hand. Press your thumb into the center of the ball to form a deep well. Then rotate your thumb to widen the hole. Shape the smaller piece into a teardrop. With lightly floured fingers, press the tip of the teardrop gently into the bottom of the hole. Place in a prepared mold. Repeat with remaining dough.
  3. Drape the dough pieces with a well-oiled piece of plastic wrap. Set aside in a warm, nondrafty place until fully doubled in bulk for 1-3 hours.
  4. Preheat oven to 375F.
  5. Just before baking, brush dough gently but generously with the beaten egg. Place tins in center of oven, and bake until deep golden brown, 8 to 12 minutes. Immediately remove brioches from muffin tins, and cool on wire rack.