Homemade Brioches, a very simple and delicious recipe, perfect for breakfast or a daily snack. The brioche is a leavened pastry of French origin, baked and sometimes filled with jam, custard, or hazelnut spread. A recipe much richer than croissants, because it is made with ingredients usually used for brioche bread, but definitely faster as it does not require laminating. You then mix all the ingredients in a stand mixer, but also by hand, and let the dough rise until it doubles. After that, the classic croissants are formed, which are baked in the oven.
These soft and fluffy leavened dough croissants are very simple to prepare and can also be filled with cold cuts, for a different breakfast or for a birthday party buffet. When I made them the other day, they disappeared in a flash! Curious to find out how to make them? Then let’s go to the kitchen, because the homemade brioches will be ready in a click!
If you are interested in other breakfast pastry recipes, also read:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 25 Minutes
- Portions: 20Pieces
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
- Energy 89.23 (Kcal)
- Carbohydrates 14.80 (g) of which sugars 3.51 (g)
- Proteins 3.01 (g)
- Fat 1.99 (g) of which saturated 1.08 (g)of which unsaturated 0.68 (g)
- Fibers 0.41 (g)
- Sodium 153.31 (mg)
Indicative values for a portion of 27 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
- 2 3/4 cups Manitoba flour (or with at least 12% protein)
- 1.75 oz eggs (about one medium egg)
- 1/4 cup granulated sugar
- 2/3 cup milk
- 1 packet dry yeast
- 2 tbsps butter (melted)
- 1 1/2 tsp salt
- 1 egg yolk
- milk (as needed)
Tools
- Stand Mixer
- Baking Tray
- Parchment Paper
- Pastry Wheel
- Brush
- Rolling Pin
Steps
First, melt the butter in the microwave and let it cool. Then place the egg with the milk, sugar, and the zest of one untreated and well-washed lemon in a bowl. Then mix with a spoon until these ingredients are well combined.
Then incorporate the flour and yeast and continue to mix with a spoon. Then add the melted butter and salt and continue kneading first with a spoon and then, when the flour has absorbed all the liquids, continue with your hands until you obtain a smooth and homogeneous dough. Then place the dough in a bowl, cover with plastic wrap, and let it rise for 2 hours or until it doubles.Of course, you can make the dough kneading by hand as I did, or with the help of a stand mixer. Among the ingredients, I also listed the exact amount of eggs to use because in pastry it is often important to have a weight reference in grams rather than a number, to avoid having a dough that’s too sticky and difficult to work with.
After the rising time, lightly dust the work surface, turn the dough out, and roll it out with a rolling pin to a thickness of 1/4 inch, forming a rectangle. Then cut the rectangle in half lengthwise, thus obtaining two strips.
From these strips, then cut triangles. I obtained 10 from each. Then stretch the point and roll the triangle starting from the base, to the tip, to obtain a croissant-shaped brioche. The longer the triangle, the better the result.
Additionally, if you prefer, you can also cut the brioches from the whole rectangle instead of dividing it in half. You will get fewer croissants, but larger ones. Transfer them to a baking sheet lined with parchment paper, spacing them apart, and let them rise for at least 30 minutes, covering them with plastic wrap to prevent the dough from drying out.
After the resting time, brush the surface of the croissants with beaten egg yolk mixed with a little milk. Bake the croissants in a preheated static oven at 350°F for 30 minutes, or until the surface is golden brown.
After the baking time, remove the brioches from the oven and let them cool. Then sprinkle them with powdered sugar, or fill them with your favorite jams or creams.
Storage and Tips for Homemade Brioches
The homemade brioches can be stored in a cool and dry place for 2 or 3 days, covering them with a glass dome.
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FAQs for Homemade Brioches
Why do brioches collapse?
In this case, there is a baking issue. Not all ovens are the same. I advise you to lower the oven temperature and prolong the baking time for a few more minutes.
