Easter Brioche Breakfast Buns Recipe

Easter Brioche Breakfast Buns Recipe
The invention of the automatic bread machine has made yeast dough a simple, easy thing. Brioche, which is one of the more complicated doughs, usually requiring an overnight sit in the refrigerator, can be made in this bread machine wonder in about one and a half hours. The following Easter Brioche Breakfast Buns start with a brioche base, and are stuffed with ham and cheese. They are topped with a colored egg so that they resemble nests.
It doesn?t take much time to color a dozen eggs with the dye kits on the market. Raw eggs are used, since they bake in the oven and come out perfectly cooked. The only thing needed to complete this meal is some fresh fruit or fruit juice.

12 Servings

4 eggs
1/2 cup warm water
3 1/2 tablespoons powdered milk
3 1/2 cups flour
3/4 cup plus 2 tablespoons butter
1 teaspoon salt
2 tablespoons yeast

3 tablespoons Dijon mustard
1 1/2 cups lean ham, diced
4 ounces sharp cheddar cheese, diced

1 egg yolk
12 raw dyed eggs

  1. Place all dough ingredients in the bread machine in the order listed.
  2. Turn the machine to the dough setting and turn on. Check during the first few minutes to make sure the ingredients are mixing properly; use a rubber scraper if necessary.
  3. When the cycle is finished, turn the dough onto a floured surface.
  4. Roll the dough into a rectangle about 8" x 16"; spread with the mustard.
  5. Sprinkle the ham and cheese evenly over the surface of the dough; press down slightly.
  6. Roll up tightly beginning at the wide end; pinch the seam together.
  7. Cut the log into 12 pieces and place them on Silpat or parchment-lined baking sheets; brush with the egg yolk.
  8. Let rise until doubled in bulk; press a dyed egg down in the center of each bun.
  9. Bake brioche at 400 degrees for 20-25 minutes or until golden brown.
  10. Serve warm or at room temperature.

Amount Per Serving
Calories 407 Calories from Fat 211
Percent Total Calories From: Fat 52% Protein 18% Carb. 30%

Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 12 g
Cholesterol 349 mg
Sodium 745 mg
Total Carbohydrate 30 g
Dietary Fiber 0 g
Sugars 0 g
Protein 19 g

Vitamin A 21% Vitamin C 5% Calcium 0% Iron 10%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.