Mini French Brioche

Name: Mini French Brioche
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: Milk : 5 centiliters; Fresh baker's yeast : 10 grams; Caster sugar : 30 grams; Vanilla sugar : 20 grams; Unsalted butter : 150 grams; Eggs : 3; Egg yolk : 1; Buckwheat flour : 400 grams

Delight in the simple pleasure of Homemade Mini French Brioche with our easy-to-follow recipe. These are a treat to the senses, with their soft, fluffy texture and delicate sweet flavor. Perfect for breakfast, brunch, or as a delightful snack, these mini French brioche can be enjoyed plain, with your favorite spreads, or as part of a more elaborate dish. They’re sure to add a touch of gourmet sophistication to any meal.

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Preparation 25 min
Rest 3 h 30
Baking 20 min
Servings 12
Level Intermédiaire

Recipes > Breakfast > Mini French Brioche

Ingredients

Milk : 5 centiliters
Fresh baker's yeast : 10 grams
Caster sugar : 30 grams
Vanilla sugar : 20 grams
Unsalted butter : 150 grams
Eggs : 3
Egg yolk : 1
Buckwheat flour : 400 grams

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Ustensils
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Preparation steps

Step 1

Warm the milk for a few seconds, then add the baker's yeast.
Mix well.

Step 2

In a bowl, beat the whole eggs with the caster sugar and vanilla sugar until the mixture whitens.
The remaining yolk will be used at the end of the recipe.
Add the flour and dissolved yeast.
Knead well.

Step 3

Gradually add the butter left at room temperature. The dough should be smooth and homogeneous.
(As the dough is very sticky, it's best to use a dough-cutting horn or food-safe latex gloves for this step).

Step 4

Gather the dough and cover with a damp cloth for 2 hours. If possible, place at a temperature of around 30° C for the dough to rise properly.

Step 5

When the two hours are up, degas the dough. This means kneading it so that the gas formed inside the dough can escape.
Butter the briochette moulds, then form small balls in the palm of your hand and place them in each mould.

Step 6

Let the dough rise for 1h30, covered with a damp cloth.

Step 7

Preheat oven to 170 degrees fan oven.
Brush the top of the pastry with the beaten egg yolk, then bake for 20 minutes.

Baking information

Temperature
170°C 338°F
Heat rotary
Baking time 20 min

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