Homemade Milk Brioche by @maritoemoglie_incucina

45 min

6 servings

🌾

500 g

Flour

🍬

75 g + 1 tsp

Sugar

🥛

250 ml

Milk

🥚

1

Egg

🧈

75 g

Butter

🍞

4 g

Dry yeast

🧂

1 pinch

Salt

🌰

Hazelnut spread

🥚

Egg yolk

  1. Dissolve
    • Dry yeast
    • Milk

    Dissolve the dry yeast in the warm milk.

  2. Add
    • Sugar

    Add a teaspoon of sugar and let it rest for about 5–10 minutes.

  3. Combine
    • Flour
    • Sugar
    • Butter

    In a bowl, combine the flour, sugar, melted butter, egg, and milk with yeast; add the salt.

  4. Knead

    Knead the dough until homogeneous.

  5. Rise

    Cover the dough and let it rise in a warm place for about 1–2 hours, or until doubled in volume.

  6. Wrap
    • Flour

    Remove the plastic wrap, flour the work surface, and place the dough on it.

  7. Flatten

    Flatten the dough slightly and cut it into 6 pieces.

  8. Shape

    Take each piece and shape it into a ball.

  9. Roll
    • Hazelnut spread

    Roll each ball out with a rolling pin and fill it with hazelnut spread or cream of choice.

  10. Seal

    Seal the dough to form a long roll.

  11. Place

    Place the rolls on a baking sheet, let them rise for another 30–60 minutes, and cover with a cloth.

  12. Brush
    • Egg yolk
    • Milk

    Brush the rolls with egg yolk and milk.

  13. Preheat

    Preheat the oven to 180°C and bake the brioche for about 15–20 minutes, until golden.

  14. Cool

    Let the brioche cool before enjoying.

Homemade Milk Brioche by @maritoemoglie_incucina

45 min

6 servings

🌾

500 g

Flour

🍬

75 g + 1 tsp

Sugar

🥛

250 ml

Milk

🥚

1

Egg

🧈

75 g

Butter

🍞

4 g

Dry yeast

🧂

1 pinch

Salt

🌰

Hazelnut spread

🥚

Egg yolk

Preparation Steps

  1. Step 1/14

    Dissolve the dry yeast in the warm milk.

    🍞Dry yeast
    🥛Milk
    🥣Bowl

  2. Step 2/14

    Add a teaspoon of sugar and let it rest for about 5–10 minutes.

    🍬Sugar
    🥣Bowl

  3. Step 3/14

    In a bowl, combine the flour, sugar, melted butter, egg, and milk with yeast; add the salt.

    🌾Flour
    🍬Sugar
    🧈Butter
    🥚Egg
    🥛Milk
    🧂Salt
    🥣Bowl

  4. Step 4/14

    Knead the dough until homogeneous.

    🥣Bowl

  5. Step 5/14

    Cover the dough and let it rise in a warm place for about 1–2 hours, or until doubled in volume.

    🥣Bowl
    🧻Plastic wrap

  6. Step 6/14

    Remove the plastic wrap, flour the work surface, and place the dough on it.

    🌾Flour
    🧻Plastic wrap

  7. Step 7/14

    Flatten the dough slightly and cut it into 6 pieces.

    🔪Knife

  8. Step 8/14

    Take each piece and shape it into a ball.

  9. Step 9/14

    Roll each ball out with a rolling pin and fill it with hazelnut spread or cream of choice.

    🌰Hazelnut spread
    🥖Rolling pin

  10. Step 10/14

    Seal the dough to form a long roll.

  11. Step 11/14

    Place the rolls on a baking sheet, let them rise for another 30–60 minutes, and cover with a cloth.

    🍳Baking sheet
    🧻Cloth

  12. Step 12/14

    Brush the rolls with egg yolk and milk.

    🥚Egg yolk
    🥛Milk
    🖌️Pastry brush

  13. Step 13/14

    Preheat the oven to 180°C and bake the brioche for about 15–20 minutes, until golden.

    🍳Baking sheet

  14. Step 14/14

    Let the brioche cool before enjoying.

Composition

Ingredients

Types

Grains, Sweeteners, Dairy, Eggs, Leavening agent, Spices, Spreads

Ingredients

Flour, Sugar, Milk, Egg, Butter, Dry yeast, Salt, Hazelnut spread, Egg yolk

Notes

Flour (for the work surface), Sugar (for activating the yeast), Milk (warm, for the dough, for brushing), Butter (melted), Hazelnut spread (or a cream of choice, for filling)

Allergens

Gluten, Milk, Eggs, Tree nuts, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

335 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 52g, Fat: 10g, Fiber: 1.5g, Sugars: 17g

Nutritional Information

Minerals

Calcium: 80mg, Iron: 1.5mg, Sodium: 150mg, Potassium: 120mg

Vitamins

Vitamin A: 90mcg, Vitamin B2 (Riboflavin): 0.2mg, Vitamin D: 0.3mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Bowl, Rolling pin, Baking sheet, Plastic wrap, Cloth, Pastry brush, Knife

Appliances

Oven

Type

Type

Type Of Dish

Bread, Dessert, Snack, Breakfast

Occasions

Everyday, Breakfast, Merenda (afternoon Snack)

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Fluffy, Pillowy, Golden Crust

Flavors

Sweet, Buttery, Chocolatey, Milky

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (stored in an airtight container or wrapped in a clean cloth/plastic,away from direct sunlight), fridge : up to 5 days (in an airtight container,slightly warm before eating or microwave briefly to restore softness), freezer : up to 2 months (wrap individually in plastic wrap and place in a freezer bag,thaw at room temperature or reheat in oven/microwave)