Brioche Flowers. Soft and delicious brioches, perfect for breakfast and snack.
If you want to start your day with the right energy, with a touch of color and a pinch of cheer, I recommend preparing the flower-shaped brioches.
The brioche flowers are perfect for breakfast and snack. I’m sure they will win you over at the first bite.
Once baked, you can also fill them with Nutella or jam.
This recipe is from Grandma Teresa, who kindly sent me the step-by-step photos. I hope they are helpful, and please feel free to write to me for any questions.
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But let’s see right away how to prepare the brioche flowers.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour 30 Minutes
- Preparation time: 2 Hours
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg
- 7 tablespoons sugar
- 1 1/4 cups milk (warm)
- 1 packet dry yeast
- 1/4 cup sunflower seed oil
- 5 1/3 cups all-purpose flour
- 6 candied cherries
- 1 egg yolk
- as needed milk
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Rolling Pin
- 1 Baking Tray
- 1 Parchment Paper
How to prepare the Brioche Flowers
In a bowl, add the egg and sugar. Mix with a hand whisk.
Add the warm milk (make sure it’s not boiling) and the yeast. Mix with the hand whisk.
Also add and incorporate the oil.
Finally, add the flour a little at a time. Start mixing with the whisk, then when you can no longer do so, continue kneading by hand until you get a smooth and homogeneous dough.
Lightly grease the dough with oil and place it in a bowl. Cover with a cloth and let it rise until it doubles in size. It will take about two hours. (The rising time also depends on the external temperature).
After the rising time, take the dough again and divide it into 12 equal parts.
With each piece, form balls and let them rise for 20 minutes.
Take a ball, roll it out with the rolling pin, you should get a circle. Trim the edges to get a square.
Bring the four corners to the center.
Turn the square over and bring the corners to the center again.
Turn the square over again, so that this decoration is underneath.
Take the four corners and bring them down to form 4 petals.
Turn over again. Slightly tighten the four sides to get leaf-like shapes. Press well in the center, otherwise the flowers will open during baking, and place half a candied cherry in the center.
Continue in the same way with the other balls. Place the brioches on a baking tray lined with parchment paper. Let them rise for another 10 minutes.
Before baking, brush the surface of the flowers with a yolk beaten with a little milk.
Bake in a hot, static oven at 356°F. Let them cook for about 20 minutes. Please check the cooking times based on your oven.
Remove from the oven, let cool slightly, and serve.
