Super soft with a crunchy coating like the popular snacks that brightened our mornings as kids, the glazed brioches are a delight that will make everyday breakfast delicious. Vanilla-scented, with the almond hint of the coating, they are perfect even for a snack, perhaps cut in half and filled with your favorite jam or hazelnut spread. These snacks are uniquely soft with a crunchy glaze, truly irresistible. If you love super soft brioches, try the brioche tressée or the brioche vendéenne, try the pan brioche croissants or the pan brioche with only egg whites.
OTHER SWEETS FOR BREAKFAST
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 15 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Brioche Dough
- 8 g fresh yeast
- 250 g manitoba flour
- 200 g all-purpose flour
- 3/4 cup whole milk
- 1 egg
- 5 1/2 tbsp butter
- 1/3 cup sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 2 tbsp egg whites
- 2 oz almonds
- 2 oz sugar
- as needed sugar crystals
Tools
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- Mixer
- Chopper
Preparation of the Glazed Brioches
Knead the fresh yeast with the flour. Add the egg, milk, and when they are absorbed, add the sugar. Finish with the butter, salt, and vanilla extract, working until you have a smooth and elastic dough. Let rise in a warm place in a bowl covered with a cloth or plastic wrap.
Meanwhile, prepare the glaze: Chop the almonds, not the peeled ones, but those with the skin. Add the egg whites and sugar. Put the glaze in the fridge.
When the brioche dough has risen, with buttered hands take pieces of dough and round them well, letting them rise on a baking sheet covered with parchment paper, creating folds between each row of brioches or using mini loaf molds. When they are well puffed, put a teaspoon of glaze and some sugar crystals on each. Preheat the static oven to 350°F, bake, and cook for about 25 minutes.
Storage
You can store the brioches in a food bag for a couple of days. Once cold, the brioches can be frozen.
