Homemade brioches are the scent of breakfast: soft, golden, and fragrant, perfect to enjoy with coffee or cappuccino. Making them is much simpler than you think and the result brings great satisfaction: soft and genuine croissants to fill as you like.
I chose to prepare these brioches without filling, so in the morning everyone can personalize them with jam, hazelnut cream, or honey. The dough is very easy, you can make it with either the Bimby or a stand mixer.
👉 If you love sweet leavened goods, I recommend trying the Pan brioche and the Brioche col tuppo, recipes that are always a success in the family.
See you soon, Susy
Try also:
- Difficulty: Easy
- Cost: Very cheap
- 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
- 1/4 cup sugar
- 2 tbsps butter
- 1 egg (small)
- 1 tsp fresh yeast
- 1 pinch salt
- 1 egg yolk
- 1 tsp milk
You will need
- Kitchen Robot Bimby tm31/tm6/tm5
- Baking tray
- Parchment paper
Preparing Homemade Brioches
1. Put the milk in the bowl and heat it to 98°F for 3 minutes at speed 2.
2. Add yeast, sugar, and vanilla, work for 1 minute at speed 3.3. Add the flour and the egg, work for 1 minute at speed 4.
4. Through the lid hole add butter in pieces and salt, knead on dough mode for 4 minutes.
5. Transfer the dough to a floured board, knead it quickly, and let it rise in a covered bowl in the turned-off oven for about 2 hours.
6. Roll out the dough into a disk, cut it into wedges, and roll like croissants.
7. Arrange 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 fabulous warm! 😋
1. In the stand mixer bowl, dissolve the fresh yeast in warm milk along with 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 begins to cling to the hook, add butter in pieces and finally the salt. Continue to knead until it becomes smooth and detaches from the sides.
4. Transfer the dough to a lightly floured board. It’s normal for it to be a bit sticky, so give it a quick hand knead.
5. Place it in a bowl covered with plastic wrap and let it rise in the turned-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 smooth wheel and roll each triangle from the base to form the croissants.
7. Arrange 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 fabulous warm! 😋
Storage and Tips
The brioches stay soft for 2–3 days under a glass dome.
You can freeze them raw: in the morning you just need to let them rise and bake for a freshly-baked breakfast.
Gluten-free variant: use gluten-free flour for leavened products and add a teaspoon of honey to aid fermentation.
Freshness effect: scent the dough with grated lemon or orange zest.
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 countless ways: jam, hazelnut cream, honey, or whatever you prefer!
Frequently Asked Questions
Can I fill them before baking?
Better not, as the filling could compromise the rising and leak during baking. I suggest preparing them plain and filling them after baking, when they are 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 milk.
Can they be made in different sizes?
Sure, just cut the dough into more or fewer wedges.
