The black cherry brioche roses form a wonderfully soft brioche cake. A creation made with many roses of dough to create a blooming brioche bread.
If you’ve already read some of my recipes, you’ve already discovered my passion for this type of leavened dough.
For me, brioche breads remain one of the best preparations, to be enjoyed at any time of the day. In this preparation along with other ingredients, you’ll only need:
1 oz BUTTER
LITTLE SUGAR
BUT LOTS OF SOFT DELICIOUSNESS
If you want some ideas for snacks and breakfasts, also check out
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see what ingredients we need to prepare the black cherry brioche roses
- spelt flour (290g you can also use all-purpose flour)
- type 2 flour (170g you can also use all-purpose flour)
- 2 eggs
- powdered sugar (50g)
- milk (3/4 cup warm + 2 tablespoons to brush on top)
- 1 pinch fine salt
- fresh yeast (16g)
- butter (1 oz)
- orange zest (from one whole edible fruit)
- as needed jam (black cherry, if you don't like it, use the one you prefer)
Tools
I used the stand mixer, but you can also make the Brioche Roses by hand kneading
Steps
Let’s see the steps to make this delicious treat
As the first step, beat the eggs with the sugar. (As you can see, I used powdered sugar for a smoother dough, but you can easily use the white or brown sugar you have at home).
Once they are nice and frothy, add the warm milk, in which you’ve dissolved the yeast.
Also add the 1 oz of softened butter.
Take an orange and grate the zest.
Yeast to dissolve in milk
Orange to be grated
Grated orange zest
Now slowly add the flour, until you get a dough consistency that is soft but not sticky. If it seems to stick to your hands, dust them with a little flour and form it into a round shape to leave it to rise for at least 3.5 hours.
(As you read among the ingredients, I combined 2 types of less refined flours, but you can easily use a single type of flour, either all-purpose or cake flour, using the total weight of my two)
Dough
Soft Dough
Once the rising time has passed, take the dough, which will have doubled in volume, and dusting your hands with flour, begin to tear off pieces of dough to form strips that you will fill.
Spread the amount of jam that you like best. I used about two teaspoons each, but you can do 3/4 as well.
Once the strip is covered with filling, roll it up onto itself to form a roll or a small rose.
Take a pan with a diameter of 10 inches and after lining it with parchment paper, arrange the roses side by side inside.
If they seem a little far apart, don’t worry because by letting them rise for another 1.5 hours, they will grow and come together.
After the indicated time has passed, it’s time to bake.
Preheat the oven to 338°F in static mode and bake for about 40 minutes.
Always adjust according to your oven and do the cooking test with a toothpick. Once out of the oven, I brushed the surface with warm milk (two tablespoons will be enough).
Are you ready to taste? Enjoy this soft deliciousness that will accompany every moment you crave soft sweetness.
Storage
The brioche can be stored under a glass dome at room temperature for two or three days. I’m sure if you use it for breakfast or a snack, it will last even less.
