I always bake a double batch right away – strangely enough, some of them already disappear on the way to the breakfast table, and the rest has vanished into hungry mouths by the afternoon, or by the next morning at the latest.
I like the mini brioches best with homemade strawberry-rhubarb or banana jam, or simply plain with a nice milky coffee. And if you prefer savory toppings in the morning, just add a little more salt and less sugar to the dough.
Mini Brioches
Ingredients
- 350 g all-purpose flour, a little more if needed
- 35 g sugar
- 0.5 cube fresh yeast, approx. 20 g
- 3 eggs
- 1 egg yolk
- 40 ml milk
- 1 tbsp milk
- 125 g soft butter
- 1 pinch salt
- some pearl sugar for decoration (optional)
Nutrition per piece, approx.: 217 kcal5 g protein24 g carbs11 g fat1 g fiber
Estimates, calculated from the ingredients.
Instructions
- Sift 350 g all-purpose flour and mix it in a bowl with 35 g sugar and 1 pinch salt.
- Carefully warm the 40 ml milk until lukewarm, crumble in the 0.5 cube fresh yeast and stir until it has completely dissolved.
- Gradually add the yeast milk to the flour mixture and work it in with the dough hook of a stand mixer.
- Add the 3 eggs one at a time and knead them in briefly.
- Add the 125 g soft butter to the dough in small pieces while kneading constantly until you have an elastic, smooth dough. Add a little more flour if needed.
- Cover the bowl with plastic wrap and let it rise in a warm place for approx. 60 minutes until it has doubled in volume.
- In the meantime, grease the muffin pan or pans with butter.
- After rising, knead the dough again briefly on a floured work surface.
- Divide the dough into 12 portions and place them in the cups of the muffin pan. Cover with a towel and let the dough rise again in a warm place for 30 minutes.
- Preheat the oven to 180 °C (350 °F), conventional oven (top and bottom heat).
- Whisk the 1 egg yolk with 1 tbsp milk. Brush the egg wash onto the brioches.
- Put the brioches in the preheated oven and bake them one batch after another for approx. 15 minutes until golden brown.
- After baking, let them cool briefly, turn them out of the pan and let them cool on a wire rack.
Tips
- Grease the muffin pan very thoroughly, including above the rim, because the brioches rise and should come out easily.
- The dough rises best in a warm, draft-free place. I turn my oven on to 45 °C (115 °F) and put the covered bowl inside.
- The dough should just about come away from the bowl. It should never be mushy and sticky. If it is, work in a little more flour.
- If you like, sprinkle the brioches with a little pearl sugar before baking.
- Storage: Keep the brioche buns airtight at room temperature for 1–2 days or freeze them for up to 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Mini Brioches
Can I make the brioches savory?
Yes, just add a little more salt and less sugar to the dough. Then they also pair well with savory toppings.
Where does the yeast dough rise best?
In a warm, draft-free spot. You can set your oven to 45 °C (113 °F) and place the covered bowl inside. Find more tips in the kitchen glossary on yeast dough.
What goes well with mini brioches?
Homemade jam is perfect, for example a fruity strawberry rhubarb banana jam. They’re also delicious plain with a café au lait.
How do I best store mini brioche buns?
The brioche buns taste best on the day you bake them. Keep them in a container or zip-top bag at room temperature, and they stay soft for 1–2 days. To refresh them, warm them in the oven at 150 °C (300 °F) for 3–4 minutes.
Can I freeze mini brioche buns?
Yes, that works great! Let the buns cool completely, then freeze them well wrapped in a freezer bag. They keep for about 3 months. Thaw them at room temperature and warm them briefly in the oven.
