Homemade twisted brioches are a must-try. They are a delicious recipe perfect for breakfast for the whole family, just like homemade brioche!
The recipe I’m sharing is made with my sourdough starter MICHY. If you don’t have this wonderful natural yeast, besides recommending you start creating it, you can use the classic fresh yeast, the one in a cube. Sure, the process is a bit long, but once baked and after the first bite, you will be delighted, and the satisfaction will pay off for the effort.
So, shall we make them together? Let’s get our hands in the dough, sweet tooths.
See you soon, Susy.
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- Difficulty: Moderate
- Cost: Economical
- Rest time: 9 Hours
- Preparation time: 45 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
Ingredients for Homemade Twisted Brioches
- 2 1/2 cups all-purpose flour
- 1 3/4 cups Manitoba flour
- 1 cup partially skimmed milk (at room temperature)
- 4 1/4 oz sourdough starter (or 1/2 oz of fresh yeast)
- 3/8 cup sugar
- 4 1/4 oz butter (softened)
- 1 egg (medium size)
- 1 tsp vanilla extract
- 1 pinch salt
- 1/4 cup sugar
- 1 3/4 oz butter
- 2 tbsp partially skimmed milk
- 1 egg yolk
- 1 tsp sugar
Preparing Homemade Twisted Brioches
In a bowl, dissolve the sourdough starter, refreshed a couple of times, or the fresh yeast, with the sugar, the room-temperature milk, and vanilla extract.
Mix well with a spatula to dissolve the yeast and to combine the ingredients. Add the egg and flours, using a hand whisk, then knead by hand.
Start incorporating the softened butter, cut into pieces, so in winter, I suggest taking it out of the fridge an hour before starting the dough. Let it absorb gradually, don’t worry if the dough is a little sticky, it’s normal, and add the salt.
Lightly flour the work surface, flip the bowl over, and knead by hand making the dough more homogeneous and compact.
Flour a clean bowl, place the dough ball in it, cover with plastic wrap, and let it rise until doubled. I prepared the dough in the evening and let it rise in the fridge to continue the next morning with preparing the twisted brioches.
In a small bowl, prepare the cream for the layering by melting the butter with the sugar and setting it aside. Turn the well-risen dough out onto the work surface and roll it out with a rolling pin to form a rectangle. Visually divide the dough into three parts, spread the cream over one-third of the dough, fold it over to cover the cream, spread the remaining cream on the last third, and cover all the cream with the remaining dough. Slightly stretch with a rolling pin and use a knife to cut strips of dough, about 12 will be made.
At this point, twist the strips once and place them on a baking sheet lined with parchment paper. Beat an egg in a small bowl with sugar and milk, brush them, and let them rise for an hour.
Then bake them in a preheated oven at 350°F for 20 minutes until they are golden brown.
Homemade twisted brioches are ready, let them cool slightly, and then… I can’t resist their aroma, I have to taste one immediately!
