Miso Brioches

This small batch of brioche recipe is ultra soft, rich, and buttery! Not only delicious to eat, but easy to make too! The miso paste (a Japanese condiment made by fermenting soya beans with salt and a fungus called koji; it is salty, nutty, and slightly sweet all at the same time) gives the bread a distinct, full-bodied umami flavour.
Proof the rich brioche dough in the refridgerator for 2-3 hours or up to overnight, so that it's easier to shape when the dough is fully cooled. Plus that long cool proofing also allows the dough to develop more flavour.


250 g All purpose flour 1 tbsp Sugar 80 g Butter, cool but pliable 10 g Fresh yeast, crumbled 2 tbsp Miso paste 85 ml Water 1 Egg, lightly beaten

Mix the flour and sugar in the bowl of your stand mixer fitted with a dough hook. Mix the butter with the yeast, miso paste and water. Beat the egg and add half of it to the flour mixture with the yeast-miso mixture. Mix first at slow speed until everything just roughly combined, then increase the speed and knead until the dough has become smooth and elastic.
Place the dough in a greased bowl, cover the bowl, and leave the dough to rise in a warm place for about an hour (or refrigerate it for 2-3 hours and up to overnight. The dough will firm up so it will be easier to shape).
Place the dough on a lightly floured work surface, remove about 90 grams of dough, then divide both pieces of dough into 6 equal pieces each. Roll each piece into a ball.
Grease a jumbo 6-cup muffin tin and place the 6 large dough balls in them. With your finger, press a well into each of the large dough balls and place each of the small dough balls on top. Cover the brioches with a damp tea towel and leave to rest for 45-60 minutes.
Preheat the oven to 190C/375F. Brush the brioches with the remaining egg. Place the muffin tin in the middle of hot oven and bake for about 20 minutes until golden brown. Enjoy them while still warm.

30 comments:

DeniseinVA 29/8/23 20:53: Delicious! I would love to try them with the jam you used.
DeniseinVA 29/8/23 20:54: P.s. your quote made me laugh.
roentare 30/8/23 00:02: This is a wonderful desert to enjoy
Liz That Skinny Chick Can Bake 30/8/23 00:38: What perfect brioche buns with their tetes!!! Their color is beautiful and I'd definitely love one (or MORE) with some berry jam!!
Brian's Home Blog 30/8/23 00:40: Boy, those really do look terrific!
Lowcarb team member 30/8/23 00:58: Something a little different :)

All the best Jan
My name is Erika. 30/8/23 01:05: These look and sound delicious. :) hugs-Erika
Tom 30/8/23 02:01: ...a lovely sweet treat!
tigerfish 30/8/23 03:10: Clever use of miso - now it's savory, the umami goodness, perfectly great with homemade jam
Citu 30/8/23 03:34: Se ven muy ricos . Gracias por la receta. Te mando un beso.https://enamoradadelasletras.blogspot.com/
Anonymous 30/8/23 06:18: This comes at a perfect time (except for the heat outside). I have some miso paste I need to use. Thanks!
Anne in the kitchen 30/8/23 06:20: @AnonymousSorry, Blogger is still beating me up when I try to comment even on my own blog. Anne in the kitchen
2pots2cook 30/8/23 09:00: Wow! We eat miso but I have never though of making any dough using it! Great idea!
eileeninmd 30/8/23 11:26: Hello,
They look delicious, I am sure they smell heavenly while baking too.
Thanks for sharing. Take care, enjoy your day!
Whats Cookin Italian Style Cuisine 30/8/23 13:15: Great twist on them delicious looking! Bravo!!
DEZMOND 30/8/23 14:21: Sounds tasty even though they do look like little tities LOL I do actually love Japanese fungi for some reason, I take cordyceps on a daily basis in honey with cocoa and cinammon which is good for my heart.
Rainbow Evening 30/8/23 16:51: "Miso Brioches" are new words for me.... look great... yummy
Maria Grazia Ferrarazzo Maineri 30/8/23 17:45: Your recipes are always so precious, Angie! Wonderful idea!
Bill 30/8/23 19:40: Looks very yummy.
David M. Gascoigne, 30/8/23 19:58: Miso and brioche don’t seem to go together somehow, but they sound delicious.
savorthebest 31/8/23 01:27: Perfect little brioches!
Anonymous 31/8/23 03:17: Judee from Gluten free A-Z Blog: this is really different. I've never heard of anything like this.
Raymund 31/8/23 04:18: Wow this is an interesting combination of flavours,miso on a bread, this is the first time I heard of it
Minimirabelle 31/8/23 08:39: I definitely must try this miso, as I have read a lot about it. It seems times has come to try it !
Lovely brioches ! So cute !
Klaudia Zuberska 31/8/23 11:46: Hello my dear!
Very inspiring recipe, looks delicious :)
Greetings from Poland!
Rose world 31/8/23 13:14: My man loves miso so we have few pack of miso paste in the fridge. From the white version to black miso. Never thought of adding miso in pastry. This is interesting. I believe this savoury brioches would be tasty.
Daniela 31/8/23 14:20: Ma che bella idea! Una ricetta deliziosa :)
Anonymous 31/8/23 16:16: You've made me so hungry! Looks fabulous.
David 1/9/23 18:47: Angie, Love a good brioche roll or bread! I would add some good Amish butter and then add the jam. Take Care, Big Daddy Dave
Cocoa and Lavender 3/9/23 21:36: I am so intrigued by the miso in these! Just saved to make when bread baking season is back!