French Brioches

Suzy Rhodes Thu, 08/14/2014 - 11:56
French Brioches

If you lived in France there would be no reason to make these delicious bubbletop brioches because you can find them at every boulangerie and even in the supermarkets.  If you miss that sweet, buttery flavor then try making these rolls, all you need is a little patience, time and a lot of energy if you don’t have a mixer.  Make sure you read ahead before you start, it’s a two day process, you cannot rush the rising, so it’s very important for the overnight rest. Jut plan ahead and it’ll be an easy task.




Prep time
Cooking time
20 minutes
Total time
20 minutes


1⁄4 c
warm whole milk
1⁄4 c
warm water
3 T
1⁄4 t
active dry yeast
2 3⁄4 c
1 1⁄2 t
large eggs beaten (room temperature)
12 T
unsalted butter (room temperature)
large egg
Cold Water


1. Combine warm milk and warm water into a mixer bowl, sprinkle the yeast on top
2. In a separate bowl, mix flour and salt
3. When yeast has dissolved, mix until foamy then add all the flour
4. Turn the mixer on and off for a few pulses, then mix on medium for 1 minute
5. Scrape sides and bottom as needed
6. Add beaten eggs gradually on slow speed
7. Beat in sugar on medium speed for 3 minutes
8. Dough should start coming together, add 2 tablespoons of butter at a time on low speed
9. When all the butter is mixed in, turn to medium speed and beat for 10 minutes
10. Place dough into lightly buttered bowl, cover with plastic wrap, and leave at room temperature until it has doubled its size (minimum 1 hour)
11. Slap down dough, cover again and place in fridge
12. Slap it down every 30 minutes for 2 hours
13. Leave in fridge overnight
1. Butter 12 muffin tins
2. Divide chilled dough into 12 even segments
3. Cut each segment into 3 portions
4. Roll portions into balls, with the help of dusted flour
5. Place 3 balls of dough into each muffin tins
6. Place wax paper on top, let rise in a warm place for 2 hours
7. Half an hour before dough is ready, preheat oven at 400°F
8. When dough has risen, brush tops with glaze mixture very gently, not too much to deflate the dough
9. Bake for 20 minutes
10. Take out oven, let sit in muffin tins for 10 minutes before placing on cooling rack


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Suzy Rhodes's picture

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