Homemade brioches are the scent of breakfast that fills the kitchen and makes even the simplest morning special. Soft, golden, and fragrant, they are perfect to enjoy still warm with coffee or cappuccino.
Preparing them is easier than you might think and gives great satisfaction: soft and genuine brioches, made with simple ingredients and without preservatives.
I make them without filling, so at breakfast everyone can customize them as they like, with jam, hazelnut cream, or honey. The dough is very easy, and you can make it either with the Bimby or a stand mixer, always achieving a soft and fragrant result.
👉 If you love sweet leavened goods, I recommend also trying the Pan brioche and the Brioche col tuppo, recipes that are always successful with the family.
See you soon, Susy
Try also:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 10/11
- Cooking methods: Electric oven
- Cuisine: French
- Energy 147.80 (Kcal)
- Carbohydrates 23.87 (g) of which sugars 7.20 (g)
- Proteins 4.95 (g)
- Fat 3.71 (g) of which saturated 2.02 (g)of which unsaturated 1.40 (g)
- Fibers 0.73 (g)
- Sodium 45.62 (mg)
Indicative values for a portion of 47 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 for Homemade Brioches
- 2 cups Manitoba flour
- 1/2 cup milk
- 2 oz sugar
- 2 tbsp butter
- 1 egg (small)
- 0.3 oz fresh yeast
- 1 pinch salt
- 1 egg yolk
- 1 tsp milk
Useful Tools
- Kitchen Robot Bimby tm31/tm6/tm5
- Baking tray
- Parchment paper
Preparing Homemade Brioches
1. Place the milk in the bowl and heat to 98°F for 3 minutes at speed 2.
2. Add yeast, sugar, and vanilla, mix for 1 minute at speed 3.3. Add the flour and egg, mix for 1 minute at speed 4.
4. Add butter in pieces and salt through the lid opening, knead with the dough mode for 4 minutes.
5. Transfer the dough onto a floured board, knead it quickly, and let it rise in a covered bowl in the off oven for about 2 hours.
6. Roll out the dough into a disk, cut it into wedges, and roll them like croissants.
7. Place the brioches on a tray and let them rise for another 2 hours.
8. Brush with egg yolk and milk and bake at 356°F for 20 minutes.
Let them cool slightly, and they are marvelous when enjoyed warm! 😋
1. In the bowl of the stand mixer, dissolve the fresh yeast in warm milk along with the sugar and vanilla, starting to mix at low speed.
2. Add the egg and half of the flour. Increase the speed and work the dough for a few minutes, then add the remaining flour.
3. When the dough starts to cling to the hook, add the butter in pieces and finally the salt. Continue kneading until it becomes smooth and detaches from the sides.
4. Transfer the dough to a lightly floured board. It is normal for it to be a little sticky, so give it a brief hand knead.
5. Place it in a bowl covered with plastic wrap and let it rise in the off oven for about 2 hours, until it doubles in volume.
6. Roll out the dough into a disk, divide it into wedges with a knife or a smooth wheel, and roll each triangle from the base to form the croissants.
7. Place the brioches on a baking tray lined with parchment paper and let them rise for another 2 hours.
8. Brush them with beaten egg yolk and milk, and bake in a static oven at 356°F for 20 minutes.
Let them cool slightly, and they are marvelous when enjoyed warm! 😋
Storage and Tips
The brioches stay soft for 2–3 days under a glass dome.
You can freeze them raw: in the morning, just let them rise and bake them for freshly baked breakfast.
Gluten-free variant: use gluten-free flour for leavened goods and add a teaspoon of honey to help with leavening.
Freshness effect: scent the dough with grated lemon or orange peel.
For an aromatic touch, add a pinch of cinnamon or vanilla seeds to the flour.
👉 These brioches are fabulous because you can fill them in a thousand different ways: jam, hazelnut cream, honey, or whatever you like!
Frequently Asked Questions
Can I fill them before baking?
Better not to, as the filling could compromise the leavening process and spill out during baking. I recommend preparing them plain and filling them after baking, while still warm.
Can I use dry yeast?
Yes, you can replace 8 g of fresh yeast with 3 g of dry yeast. It should be added directly to the flour and not dissolved in the milk.
Can they be made in different sizes?
Of course, just cut the dough into more or fewer wedges.
