The cream brioche are ideal to start the day well, but they are also good for your children’s snack. I prepared them with the same dough as the pear and amaretti brioche, a soft and melting dough. These brioches can be enriched with dark chocolate chips or raisins to be added to the cream. Naturally, they can be prepared lactose-free as well.
Discover also the other brioche recipes:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 2 tsp fresh yeast
- 1 tsp salt
- 1/3 cup sugar
- 1 egg
- 1 egg yolk
- 4 tbsps orange liqueur
- 7 oz milk
- 1 orange zest (grated)
- 3.5 oz butter
- 9 oz whole milk
- 1/4 cup sugar
- 3 egg yolks
- 3 tbsps cornstarch
- 1/2 lemon zest (grated)
- 1/2 vanilla bean
- 1 pinch salt
- 1 egg
- 2 tbsps milk
Tools
- 1 Mixer
- 2 Bowls
- 1 Pot
- 1 Work surface
- 1 Rolling pin
- 1 Spatula
- 1 Whisk
Steps
In the mixer bowl or bread machine, pour the flour.
Dissolve the yeast in warm milk and add it to the flour.
Start the machine and begin adding the sugar in two parts, alternating with the egg and egg yolk.
Let the dough work for 10 minutes or until it is elastic.
Add the salt and work for another 5 minutes.
Add the butter in 3 parts, waiting for the first part to be well incorporated before adding the second.
With the last part of the butter, add the orange liqueur.
Continue working until the dough is elastic.
Transfer to a bowl and cover with plastic wrap.
Let rise in a warm place at 75°F-79°F until doubled.Open the vanilla bean and extract the seeds.
Heat the milk with the lemon and vanilla bean.
Mix the vanilla seeds with the eggs and sugar and whisk.
Add the cornstarch and the pinch of salt.
Pour the cream into the hot milk and stir with a whisk, bringing to a boil while stirring constantly.
Cool quickly.Deflate the dough and turn it out onto a lightly floured work surface.
Roll the dough into a rectangle about 1/5 inch thick.
Spread half with pastry cream.
Fold over the other half of the dough onto the cream.
Cut into strips 1 1/4 inches wide.
Roll each strip on itself to form a small ring.
Place inside muffin liners.
Cover with plastic wrap and let rise again until doubled.
Preheat the oven to 350°F in static mode.
Brush with beaten egg and milk.
Bake for 15-20 minutes.
Remove from oven and let cool.
Tips
They can be stored in a cake container for 3-4 days, and can also be frozen either cooked or before the final rise.
Sweet Leavened Recipes
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