Cappuccino brioche, a soft and fragrant brioche with a dough enriched with homemade coffee paste that gives an intense and enveloping aroma.
Perfect to enjoy plain or filled with chocolate or ricotta cream, these brioches are ideal to start the day with energy and sweetness.
Unlike classic butter brioche, this version is made with delicate extra virgin olive oil, which makes the dough soft and light. If you are lactose intolerant, you can replace the milk with an unsweetened plant-based beverage.
These brioches are perfect for breakfast or a snack, accompanied by a hot cup of milk or a cappuccino for a truly irresistible experience. The preparation is simple, although it requires a bit of patience for leavening, but the final result rewards every wait! If you want to bring to your table a leavened product different from the usual, with an enveloping scent and a delicately sweet flavor, you just have to try this recipe.
At the bottom of the recipe in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, you can write a comment or use the appropriate contact form at the end of the page.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 335.36 (Kcal)
- Carbohydrates 57.87 (g) of which sugars 13.42 (g)
- Proteins 9.87 (g)
- Fat 8.12 (g) of which saturated 1.79 (g)of which unsaturated 0.72 (g)
- Fibers 1.40 (g)
- Sodium 10.64 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for cappuccino brioche
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 1 cup milk (plus a little for brushing the brioche)
- 1 egg (medium)
- 1/3 cup sugar
- 1/4 cup delicate extra virgin olive oil
- 2 tsp dry yeast
- 3 tbsps instant coffee
- 1 tsp honey
- 1 tbsp water (hot)
Tools
- Kitchen scale
- Stand mixer
- Rolling board
- Small bowl
- Rolling pin
- Dough scraper
- Baking tray
- Parchment paper
- Pastry brush
Cappuccino Brioche Recipe
Begin the preparation of cappuccino brioches by pouring room temperature milk into the bowl of the stand mixer.
Also add the dry yeast, sprinkling it in.
Let it dissolve for 5 minutes.
Once the yeast is dissolved, add sugar, extra virgin olive oil, and a previously beaten egg to the bowl.
If you find the evo oil has too strong a taste, you can use sunflower, corn, or even rice oil.
Now add the all-purpose flour and the Manitoba flour.
Knead by hand or in the mixer with a spiral dough hook at medium speed until the dough is smooth and elastic, which will take about 15 minutes.
Work the dough on a floured surface, shaping it into a round form, and let it rise covered in a greased bowl until doubled in size.
In the meantime, prepare the coffee paste by placing the instant coffee in a small bowl.
NOTE: INSTANT COFFEE IS NOT COFFEE FROM A MOKA POT.
Also add the honey and hot water and mix until you obtain a spreadable paste. Adjust the consistency with more coffee or water.
Retrieve the risen dough and roll it out with your hands or a rolling pin to form a rectangle.
Spread the coffee paste on the dough and divide the dough into 8-10 pieces using a knife or dough scraper.
Roll each portion of dough along the short side and seal the edge well by pinching it with your fingers.
Repeat the operation for the other portions and let rest for another 30 minutes.
Brush the brioches with milk or alternatively with a beaten egg.
Bake the cappuccino brioches in a preheated static oven at 400°F for 20-25 minutes, they should be well browned.
Let them cool slightly before eating.
Cappuccino Brioche
Check this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
With instant coffee I also prepared the Lactose-free coffee cream
Can I prepare the dough the night before?
Yes! You can knead the dough in the evening, let it rise in the fridge overnight, and shape and carry out the second rising in the morning. This way you’ll have freshly baked brioche for breakfast.
Can I use fresh yeast instead of dry yeast?
Of course! You can replace the 2g of dry yeast with about 6g of fresh yeast.
Can cappuccino brioches be frozen?
Yes, you can freeze them once baked and cooled. I recommend wrapping them individually in plastic wrap and storing them in a food bag. To enjoy them, just heat a few seconds in the microwave or a few minutes in the oven.
Can I replace extra virgin olive oil with butter?
Yes, you can replace the 50g of oil with about 60g of melted butter. This will give the brioches a richer flavor and an even softer texture.
Coffee desserts, a collection of recipes from breakfast to dessert
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