Brioche of roses
La vie en brioche!

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Brioche of roses

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Ingredients

350 g Plain flour
80 g Butter softened
2 Egg yolks
140 g Milk
50 g Crystal sugar
1/4 tsp Vanilla powder
Lemon zest
3 g Instant dried yeast
a pinch of Salt

The little version of the original bouquet of roses. An original and fun result to enjoy for breakfast or snack.

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Ingredients

Directions

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These brioche of roses are made in just 20 minutes and after baking in the oven for 20 minutes they are ready to be enjoyed. Delicate and perfect for breakfast on a Sunday morning to start the day with a dose of sweetness.

Brioche of roses
Brioche of roses

In a bowl pour in the milk and the yeast, stir and let it rest for 10 minutes. In a kitchen machine add the flour, sugar, the grated lemon zest, a pinch of salt and the vanilla powder. Mix the dry ingredients.

Add the yeast mixture, the egg yolks and the butter. Knead for at least 10 minutes. At the end you will get a nice, sleek, smooth ball of dough. Put it in a bowl, cover with cling film and place it for 1½ hours until the dough has doubled in size. Knock the dough back and pour it back on the work surface. Roll it out with a roller in a thin sheet and cut disks out of the dough with a 5cm diameter cookie cutter. Work it, cut it and cut it until it’s exhausted or the forms are all filled.

Now proceed to the formation of the little roses: you will need to partially overlap three small dough discs, roll them together and finally cut the roll into two.

Place the little roses in silicon shapes of 10 cm in diameter or in metal (previously buttered and floured). You will make 6 brioches with 7 roses each. Cover the brioches with cling film and let it rest for 30 minutes.

Meanwhile, heat the oven to 180°C. Once risen, polish them with a little milk and bake for 20 minutes until light golden. Let it cool and serve with powder sugar.

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