A new recipe for individual brioches, this time in the shape of flowers. It’s up to you to have fun making them!
Prep time: 30 minutes
Resting time: 2h30
Baking time: 20 minutes at 350°F (180°C)
Difficulty: easy
Serves: 6 flowers
Ingredients
For the dough
- 2 1/4 cups flour (320 g)
- 1/4 cup sugar (50 g)
- 1 sachet dried yeast
- 1/2 cup warm milk (12 cl)
- 1/3 cup butter (80 g)
- 1 egg
- 1 sachet vanilla sugar
- 1/4 teaspoon salt
For the decoration
- 1 beaten egg for decoration
- Granulated sugar or chocolate chips for decoration
Instructions
In the bowl of a food processor, combine all the ingredients for the dough, ensuring that the salt does not come into direct contact with the yeast. Knead the dough until smooth and homogenous.
Cover with a cloth and leave to double in size in a warm place for about 1h30.
Deflate the dough, then roll out on a lightly floured work surface to a thickness of 0.4 inch (1 cm). Using a 2.7 inch (7 cm) round cookie cutter, cut out 5 circles.
Fold each circle in half and join the two ends to form a petal. Shape a small ball to form the center of the flower.
Place the ball of dough on a baking sheet lined with parchment paper, then place the 5 petals around it to form a flower.
Make more flowers until the dough runs out.
Cover and leave to rise at room temperature for 1 hour.
Preheat oven to 350°F (180°C).
Brush flower brioches with beaten egg.
Decorate the center of each flower with granulated sugar or chocolate chips, if desired.
Bake the brioche flowers for 20 minutes, keeping an eye on them.
After baking, cool the brioches on a wire rack.
