It was a stressful week. And a stressful weekend. Shouldn’t the Sunday be THE day to relax, and do little, or nothing? Well, I had a different plan, trying to make it up for the previous days. So I got up early and made the dough. Going to the gym and working out for an hour felt like the best thing to do, while the dough was rising.
I got back full of energy (despite the lack of caffeine in my body, being a non coffee drinker). Ready to shape those beautiful blossom shaped brioche. Btw, I chose brioche as the name of this recipe, although the original recipe named it yeast bun. The real French brioche is made with eggs and way more butter. Furthermore there is a different approach in the multiple rising of the dough. They are similar though, even if not the same. The first time I made this recipe I got totally font of it! Once you take them out of the oven, besides the oh-so-good-smell, you will notice immediately how light and soft they are! And you can get all of that a little healthier with less butter! And, this recipe is easy to make. Isn’t that tempting?
I have found the idea of decorating the dough like a flower a while ago on the internet. Not sure anymore on which website. Whoever came up with that idea, I love it! Who wouldn’t? Imagine bringing those to a friend’s get-together, or at work to share with your coworkers. They will be an eye catcher. Guaranteed!
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bakeaffairs says
Fair and beautiful!!
mediterranealicious says
Thank you :)
Thalia @ butter and brioche says
I love making my own brioche and you definitely have inspired me to make your version! Thanks for sharing the recipe!
mediterranealicious says
Thanks Thalia for stopping by! Glad I could inspire you :)
Jay says
http://www.shirley-nemesh.com/2014/09/7186 is where I first saw this beautiful method!
mediterranealicious says
I don’t remember seeing this website. I see it uses 4 layers.. Looks beautiful!! Will try next time. Thanks for sharing!
josie jo says
I love fresh bread. I’m definitely going to try your version of this Brioche…and maybe sometime later traditional Brioche. Those flowers are a really nice touch as well, for special occasions. I think ill do a simple pull apart roll this time. What did you dust on the finished ‘rolls’, powdered sugar?
mediterranealicious says
Hello Josie! Yes, that is powdered sugar. They go perfectly well without it also, as it makes the flower shape stand out even more :) Would love to hear how they turn out ;) Enjoy!
felecia says
Yummy!