Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
For best results, have the eggs, milk and sour cream at room temperature. Using cold ingredients will increase the dough rising times. To quickly warm the eggs, place eggs, in their shells, in a bowl of warm water; let stand 15 min.
How to Reheat the Brioche
Brioche is best when served slightly warm. To reheat, place the brioche on baking sheet, then bake in 325°F oven 7 to 8 min. or just until outsides are crisp.
An instant-read thermometer can be helpful in determining the doneness of breads. For brioche, the internal temperature should be 190°F.
Instead of letting the prepared dough stand at room temperature for 1 hour or until doubled in volume, you can refrigerate the dough at least 4 hours or up to 24 hours until doubled in volume. Let stand at room temperature 2 hours before using as directed.
If you have 3-inch brioche à tête molds, you can use them instead of the muffin pan cups.
Brioche dough is very soft. Using too much flour will cause the brioche to be tough. To measure flour, stir flour in canister to lighten, then spoon gently into dry measuring cup to overflowing; level with back side of knife or other straight edge. Avoid tapping the measuring cup on the counter since that compresses the flour giving you more flour than you need. If you have a scale, weighing is the most accurate way to measure flour. Use 1 lb. 2 oz. of flour for every 4 cups needed.