There’s something joyful about gathering the family for a slow Sunday breakfast. Instead of rushing to the bakery, try making your own flower-shaped brioches at home. The process is simple, takes some resting time, and delivers pastries that look stunning and taste even better.
Ingredients for 4 people — easy homemade brioche flowers
- 350 g all-purpose flour
- 50 g granulated sugar
- 12 g fresh baker’s yeast
- 120 ml warm milk (about 12 cl)
- 80 g unsalted butter, softened and diced
- 1 large egg (plus 1 more, beaten, for the glaze)
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- ¼ tsp fine salt
- 1 tbsp pearl sugar or coarse sugar for decoration
- 1 tbsp chocolate chips
- 1 tsp crushed pink pralines (optional)
Step-by-step: make the brioche dough and shape flowers
Dough preparation and first rise
- Warm the milk slightly and dissolve the fresh yeast in it until smooth.
- In a mixing bowl, combine flour, salt, granulated sugar, and vanilla sugar.
- Add the yeast-milk mixture and the egg. Start kneading until the dough begins to come together.
- Incorporate the diced butter a little at a time once the liquid is absorbed.
- Knead until the dough is soft, elastic, and homogeneous. Cover with a cloth.
- Let the dough rise in a warm spot until it doubles in volume, about 2 hours.
Shaping the flower brioches
- Gently deflate the dough and roll it out on a lightly floured surface to 1 cm thickness.
- Use a 7 cm round cutter to cut out five circles per flower.
- Fold each circle in half, then bring the two outer edges together to form a petal.
- Roll a small ball of dough for the flower center.
- Place the center ball on a baking tray lined with parchment. Arrange five petals around it to form one flower.
- Repeat until all dough is used.
- Cover the shaped pastries and let them proof at room temperature for about 1 hour.
Baking and final touches
- Preheat the oven to 180 °C (th.6).
- Brush each brioche flower with the beaten egg for a glossy finish.
- Decorate the center with pearl sugar, chocolate chips, or crushed pink pralines.
- Bake for about 20 minutes, watching the color to avoid over-browning.
- Cool the baked brioches on a wire rack before serving.
Serving ideas and storage advice for best results
- Perfect for breakfast, brunch, or an afternoon snack. Serve warm with butter, jam, or coffee.
- If not eaten within a day, place cooled brioches in airtight bags and freeze.
- To refresh from frozen, thaw at room temperature and warm briefly in the oven.
- Vary the centers to change flavors: jam, Nutella, or almond paste work well.
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