How to Bake Brioche in Coffee Cans
Buttery and dense, a brioche is an elegant accompaniment to many meals. A special French bread, a brioche is typically baked in rounds that can be sliced for toast or hollowed out and filled with scrambled eggs or creamed chicken. Baking in individual tins produces small brioche that are perfect when served with a dollop of butter and jam. While a traditional brioche is baked in a tall, fluted Mousselline pan, an empty coffee can serves as an excellent, budget-friendly alternative. Does this Spark an idea?
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Instructions
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Thoroughly empty and scrub two 1 lb. metal coffee cans. Make sure to remove any labels and residual glue from the exterior. This method works best if the can is not shiny or reflective on the outside. These cans don't conduct heat as well as a can with a printed finish. While most coffee cans sold today are shiny, older printed tins tins may be found at antique stores and thrift shops. Let the cans dry completely after washing.
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Grease the inside of the coffee cans with butter. Make sure to coat the bottom of the can. Cut two, six-inch wide strips of heavy parchment paper that can wrap fully around the coffee can. Grease one side of these as well and set aside.
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Fill the coffee cans with brioche dough until they are 2/3 full. Let the doughs in cans rise until it reaches the lip of the coffee can's opening. Tie on the greased parchment paper, greased side against the can. The brioche will rise as it bakes, so the parchment paper will keep the loaf in shape as it passes the edge of the can. Allow at least four inches of parchment paper to extend above the mouth of the coffee can.
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Bake on the bottom oven rack at the heat and time directed by the recipe.Let the bread cool slightly before attempting to remove it from the can.Wear an oven mitt and wrap the can with a towel when handling the coffee can.
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