I saw these quick-rise mini brioches on a website I can’t recall, and I must say they pleasantly surprised me because they turned out really nice and soft, unbelievable!!!!!!

We can use these savory croissants as an appetizer, pairing them with creamy and velvety dips or filling them with cold cuts and salami!

The fact that we don’t have to spend hours waiting for the yeast to do its job works amazingly in their favor because we want goodness and authenticity but also don’t want to spend ages in the kitchen, especially in summer!

I added mixed seeds to the quick savory brioches without yeast after wetting them slightly with water when raw because they are tasty and visually appealing, right?

Oh, clearly, if you prefer, instead of making brioches, we can make small focaccias using a glass as a mold and still baking them in the oven!

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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!

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Difficulty: Medium
Cost: Economical
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients QUICK-RISE SAVORY MINI BRIOCHES RECIPE

2 1/2 cups flour (I used 00 flour and they turned out great!)
2/3 cup plain yogurt
1/4 cup milk
3 tbsps vegetable oil
1/3 teaspoon salt
1 packet instant yeast for savory recipes
to taste mixed seeds (optional)

Tools QUICK-RISE SAVORY MINI BRIOCHES RECIPE

Bowls
Baking trays
Parchment paper
Pizza cutters
Brushes

FOR THE PREPARATION OF THE QUICK-RISE SAVORY MINI BRIOCHES RECIPE

In a bowl, mix yogurt with vegetable oil, salt, and milk to create a smooth, homogeneous sauce.
On the work surface, make a well with the sifted flour and yeast, and pour the freshly made cream in the center.
Mix well to obtain a soft dough that doesn’t stick to your fingers.
On the work surface, sprinkle a pinch of flour and roll out the quick brioche dough into a circle about, well, I’m not great at this… let’s say just under half an inch thick!
Draw a line halfway, then another that divides the other half, and … well, we need to get 8 triangles for 8 brioches!

Roll the dough starting from the wider base and create the mini brioches without rising.
Place parchment paper on the baking tray and arrange the croissants; brush them with a little water, add the mixed seeds (pumpkin, flax, etc.).

Bake at 356°F (180°C) for about 15 minutes, but as always, check the cooking time according to your home’s oven.
Let cool and serve!
I prepared these little brioches for lunch and by dinner, they were still nice, soft, and delicious!
Enjoy your meal! Annalisa

Do you prefer sweet brioches, maybe all rolled up with cocoa dough too????????????? HERE THEY ARE…
SWIRL CROISSANTS DOUBLE DOUGH read → https://blog.giallozafferano.it/asilannablu/ricetta-cornetti-vortice-doppio-impasto/