The brioche flowers with the bread machine originated from a photo seen on Facebook, and so I tried to recreate them with dough similar to other recipes I had already made.
I used my bread machine Panasonic Croustina and I must say it beats any mixer, often better than stand mixers.
Obviously, the dough can be made by hand or with other kneading appliances.
Of course, the only downside of these recipes is the waiting time for the rise, but I don’t mind because I love leavened products, though I know many people don’t like to wait.
I gave it this shape, but you can make dough ribbons, fill them inside, and roll them up; the result will still be excellent.
If you make this or any of my other recipes, send me photos, and I will publish them on my page with your name.
Kcal 339 approximately for each brioche
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours 30 Minutes
- Preparation time: 45 Minutes
- Portions: 10 brioches
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Brioche flowers with the bread machine
- 4 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 1/2 tsp fresh yeast
- 2 eggs (medium)
- 3 1/2 tbsp butter
- 1 cup whole milk
- 1 egg white
- 1 egg yolk
- 5 1/4 oz apple jam (or flavor of choice)
- 1 1/2 tbsp powdered sugar
Preparation of Brioche flowers with the bread machine
In the bread machine basket, insert the kneading blade and put the ingredients in order as described, first the dry ones and then the liquids.
Start the machine with a kneading program and for me using my Panasonic Croustina it’s program 17.
Let it work, the program will last 45 minutes, at least mine does.
Once the dough is complete, transfer it to a large bowl and let it rise for about two hours until it doubles in size.
Once risen, transfer the dough onto a floured work surface, knead the dough, create a ball, then divide it into 10 equal parts and form 10 small balls.
Let the balls rest for 10-15 minutes, then with a rolling pin, flatten them to make small discs, cut towards the center about ½ finger inwards and make 8 small cuts.
Brush with egg white only on a two-finger border all around the circumference, then make pinches from the dough to fold in towards the center of the circle.
Once the flowers are formed, place them on a baking tray lined with parchment paper, let them rest for half an hour, then fill the center of the flower with jam, brush the brioches with the yolk slightly diluted with water and bake in a preheated oven at 350°F for 25 minutes.
Once baking is complete, remove from the oven and let cool before dusting with powdered sugar.
