{"id":600,"date":"2009-05-05T14:36:21","date_gmt":"2009-05-05T21:36:21","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=600"},"modified":"2014-09-28T12:32:03","modified_gmt":"2014-09-28T17:32:03","slug":"lemon-poppyseed-mini-brioches-with-a-couple-of-healthy-tweaks","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2009\/05\/05\/lemon-poppyseed-mini-brioches-with-a-couple-of-healthy-tweaks\/","title":{"rendered":"Lemon-Poppyseed Mini-Brioches (with a couple of healthy tweaks)"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/4-paint-with-glaze.jpg\" alt=\"4-paint-with-glaze.jpg\" \/><\/p>\n<p>On Mondays,\u00a0it&#8217;s my turn to\u00a0pick up my older daughter from school, and then stop for tea and treats before her guitar lesson.\u00a0 We&#8217;ve been doing this for six years, and I think I love the tradition as much as she does.\u00a0 Our downtown coffee shop has great coffee and tea, but the baked goods leave a lot to be desired, especially by the time we roll in at 4:00pm.\u00a0 There&#8217;s one exception&#8211; they have a lemon-poppyseed pound cake that is just terrific (or it would be, if it were fresh!).\u00a0 I wondered if we could adapt the brioche from <a href=\"https:\/\/tinyurl.com\/4as4qd\" target=\"_blank\"><strong>Artisan Bread in Five Minutes a Day<\/strong> <\/a>to the bright fresh flavor of lemon and the crunchy texture of\u00a0poppyseed, topped with a simple glaze.\u00a0 They baked up perfectly in <a href=\"https:\/\/www.amazon.com\/gp\/product\/B00008W70J?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00008W70J\" target=\"_blank\"><strong>cupcake tins<\/strong> <\/a>so if you&#8217;re inclined to call these cupcakes, go right ahead.\u00a0 And I snuck in two healthy tweaks to the recipe:\u00a0 canola oil instead of butter, and even a little whole grain.\u00a0 <!--more--><strong>Preheat the oven to 350\u00a0 degrees F.<\/strong>\u00a0 The dough you&#8217;ll use is based on our <a href=\"https:\/\/artisanbreadinfive.com\/?p=357\" target=\"_blank\"><strong>brioche recipe<\/strong><\/a>, with some simple changes.\u00a0 <strong>With the liquid ingredients, add the following&#8230;<\/strong><\/p>\n<p>1 teaspoon <strong><a style=\"margin: 0px;\" href=\"https:\/\/www.amazon.com\/gp\/product\/B001L2GLT0?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B001L2GLT0\" target=\"_blank\">lemon extract<\/a><\/strong><\/p>\n<p>1 teaspoon lemon juice<\/p>\n<p>I substituted\u00a0canola\u00a0oil for butter today, and I got away with it because I\u00a0knew I&#8217;d be doing these in\u00a0cupcake tins.\u00a0\u00a0This\u00a0kind of simple\u00a0swap would <strong>not <\/strong>have worked well for free-form loaves, because of sideways spreading that you get with this much liquid shortenings (eg.,\u00a0 canola oil).<\/p>\n<p><strong>&#8230; and then make some changes in the dry ingredients&#8230;<\/strong><\/p>\n<p>1.\u00a0 Add the zest from 1 lemon, scraped off with a <a href=\"https:\/\/www.amazon.com\/Microplane-40020-Grater-Zester\/dp\/B00004S7V8?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\"><strong>microzester<\/strong> <\/a>(try not to include much of the bitter white pith, just the yellow part).<\/p>\n<p>2.\u00a0 Substitute 3\/4 cup of white whole wheat flour for 3\/4 cup of the white unbleached all-purpose flour called for in the recipe.\u00a0 Given this amount of whole grain, and the fact that liquid shortenings yield looser doughs, means that you don&#8217;t need to make any changes in the proportion of liquid to dry ingredients.<\/p>\n<p>3.\u00a0 Add 1 tablespoon poppy seeds.<\/p>\n<p>Because of all this liquid shortening, the result will be a very wet and loose dough, that will not work as a free-form loaf, so don&#8217;t try it!<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/1-sticky-dough.jpg\" alt=\"1-sticky-dough.jpg\" \/><\/p>\n<p>Allow to rest\/rise for 2 hours, then into the fridge for up to five days (freeze after that); chilling this dough makes it much easier to handle.\u00a0\u00a0 Briefly shape golf-ball sized balls and place in a <strong><a style=\"margin: 0px;\" href=\"https:\/\/www.amazon.com\/gp\/product\/B00008W70J?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00008W70J\" target=\"_blank\">non-stick muffin tin<\/a><\/strong>.\u00a0 I didn&#8217;t grease the non-stick surface but you probably should if you&#8217;re using a traditional muffin tin.\u00a0 I covered loosely with plastic and rested for about an hour (these were small and the dough had been made that day, so an hour was plenty).<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/2-rest-under-plastic.jpg\" alt=\"2-rest-under-plastic.jpg\" \/><\/p>\n<p><strong>Bake for about 25 minutes at 350 degrees F., being careful not to overbake. Eggy doughs like this one\u00a0can get tough and dry if you overdo it.<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/3-brioches-fully-baked-in-tin.jpg\" alt=\"3-brioches-fully-baked-in-tin.jpg\" \/><\/p>\n<p>Pop out of the pan, cool completely, and brush with a simple glaze.\u00a0 <strong>The Glaze:<\/strong>\u00a0Mix 1 1\/2 teaspoons confectioners sugar, 1 1\/2 teaspoons milk, and 1\/4 teaspoon lemon extract.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/4-paint-with-glaze.jpg\" alt=\"4-paint-with-glaze.jpg\" \/><\/p>\n<p><strong>Now sprinkle with poppyseeds:<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/5-sprinkle-with-poppyseed.jpg\" alt=\"5-sprinkle-with-poppyseed.jpg\" \/><\/p>\n<p><strong>Enjoy!<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/6-finished-buns-with-lemons.jpg\" alt=\"6-finished-buns-with-lemons.jpg\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>On Mondays,\u00a0it&#8217;s my turn to\u00a0pick up my older daughter from school, and then stop for tea and treats before her guitar lesson.\u00a0 We&#8217;ve been doing this for six years, and I think I love the tradition as much as she does.\u00a0 Our downtown coffee shop has great coffee and tea, but the baked goods leave [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[8,55,54,18],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - 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