Morning Brioche, as the title suggests, this recipe is perfect for breakfast. They are soft and delicious clouds, a truly simple leavened dough that remains soft and delightful with every bite. For your personal explosion of flavor, you can fill them as you prefer; in my case, I opted for the legendary Nutella, but you can really add whatever you like, such as pistachio cream, custard, and milk cream. I won’t elaborate further; I’ll let you read and save the recipe, and if you haven’t already, subscribe to my Facebook and Instagram channels.
Other brioche recipes that will surprise you!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 306.40 (Kcal)
- Carbohydrates 43.99 (g) of which sugars 15.51 (g)
- Proteins 7.80 (g)
- Fat 11.10 (g) of which saturated 7.48 (g)of which unsaturated 3.00 (g)
- Fibers 1.45 (g)
- Sodium 338.50 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups Manitoba flour
- 1/2 cup sugar
- 2/3 cup milk (+ extra for brushing)
- 3 eggs
- 2 1/4 tsp dry yeast
- 7 tbsp butter
- 2 tsp salt
- as needed orange zest (3)
- as needed vanilla aroma
- as needed Nutella®
- as needed sugar sprinkles
Steps
In the bowl of the stand mixer, pour the flour, yeast, and sugar. Add the grated zest and vanilla. In a jug, mix milk and eggs, and start pouring them into the mixer bowl, mixing with the dough hook.
Knead everything for 5 minutes. At this point, incorporate the butter cut into pieces a little at a time. Knead until you get a smooth, elastic, and well-worked dough.
At the end, take the dough and cover it with plastic wrap inside a bowl. (I use a shower cap). Let it rise for at least 2 hours.
After the resting time, divide the dough into 8 pieces of about 12 g each. Transfer them to a baking sheet lined with parchment paper, place in the turned-off oven, and let rise again until they are well puffed.
Brush the surface with milk and egg and decorate with sugar sprinkles.
Bake in a static oven at 340°F for 20 minutes. Once cooled, make a small cut in the center with scissors and fill with whatever you prefer using a piping bag.
Storage of Morning Brioche
They can be stored under a cake dome for up to two days and remain very soft.
