The brioche rosettes are super soft treats perfect for breakfast or a snack: delicate, fragrant, delicious in their simplicity, they are perfect to start the day. No layering for these brioche rosettes, just an easy dough prepared in a stand mixer in no time, giving a stunning result! Try them!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours 30 Minutes
- Preparation time: 25 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz eggs
- 2 tbsp fresh cream
- 0.09 oz dry yeast (or 0.18 oz fresh)
- 2 cups all-purpose flour
- 1 tsp honey
- 0.1 oz salt
- 2 oz soft butter
- 2 tbsp sugar
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Dough Scraper for dough
- 9 Muffin Cups for rigid muffins
- 1 Rolling Pin
Steps
In the bowl of the stand mixer with the hook, work the eggs with the cream. Add the honey. Mix the dry yeast with the flour and add it to the rest of the ingredients in the mixer. Knead for five minutes at medium speed, then stop the machine and let it rest for fifteen minutes. Restart the mixer and let it work until the dough is well kneaded and the dough ball is smooth. Let it rest covered for ten minutes at room temperature, then transfer to the fridge for thirty minutes. After the resting time, incorporate the butter one piece at a time, allowing it to mix well, then add the sugar. Transfer the dough ball to a bowl, cover it, and let it rise until doubled (it will take about 3/4 hours).
Transfer the dough ball to a lightly floured work surface and divide it into small portions of 50 grams. Form balls, then slightly lengthen them with the rolling pin to obtain an oval, divide it into three parts but keep them joined at the top.
Form a braid by securing the ends well. Roll up the braids and place them inside muffin cups. Let them rise until doubled. It will take about an hour or more depending on the temperature. Bake the brioche in a preheated oven at 356 °F for about 20 minutes.
