Mini Brioches

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IMG_3361By now, you should know that I love eating and baking bread, brioches, and other dough-based recipes. This recipe is simple, and delicious for breakfast, served straight out of the oven. I made a warm and fresh batch this morning for Fiesta Friday.

I would like to wish our host Angie from The Novice Gardener, a big thank you for hosting this sweet party and also hope you get well soon! Thanks to our co-hosts for this week; Selma @Selma’s Table and Margy @La Petite Casserole. If you haven’t joined Fiesta Friday, come and have fun with us, it now has its own platform, and is in Week #61 already! Wonderful bloggers with wonderful recipes!

The recipe is inspired by the chef Nicolas Bernardé.



  • 350g of wheat flour
  • 8g of salt
  • 50g of caster sugar
  • 11g of dry instant yeast or 20g of fresh yeast
  • 4 medium eggs
  • 220g of butter
  • 1 egg yolk for the brush

PicMonkey Collage

Procedure: (Easy)

  1. In the mixing bowl of the stand mixer add the flour and the sugar.
  2. In the middle, add the 4 eggs, on one side add the dry instant yeast, and on the other side add the salt.
  3. Start to mix the all the ingredients with the hook of your stand mixer on a medium speed (during 5 minutes).
  4. Add the butter (cut into small cubes) and mix on a high speed until the dough becomes soft and detaches from the bowl (you can add 1 tablespoon of flour if the dough is too sticky).
  5. Transfer the dough into a floured bowl.
  6. Cover with a plastic wrap and set aside for 30 minutes.
  7. After 30 minutes, put the bowl into the refrigerator overnight (this will freeze the butter and develop aroma).
  8. The following morning, dust with flour a clean surface.
  9. Remove the bowl from the refrigerator and transfer the dough to the surface.
  10. Grease small individuals mini brioche mold or muffins tray.
  11. Divide the dough into 12 balls (the size of a golf ball).
  12. Place them into the mini brioche mold.
  13. Brush the surface of all the mini brioches with the egg yolk.
  14. Cover with a clean kitchen towel and set aside for 1h30.
  15. Preheat the oven to 180C degrees, 10 minutes before baking.
  16. Bake for 30 minutes (less or more depending on the oven).
  17. Remove when the Brioches are golden brown and allow to cool a few minutes and serve them warm.

The smell throughout the house is so good! The mini brioches are soft and sweet, perfect for a morning breakfast.

Bon Appétit.

PS: You can shape the brioche in any form (for example, you can see the twisted brioche with pearl sugar in the back!)


85 thoughts on “Mini Brioches

  1. Darya

    Quelles jolies briochettes à la belle mie filante ! Un délice à n’en pas douter. J’aurais du mal à me retenir de toutes les manger si je les avais sous la main. Bon dimanche

    • lapetitepaniere

      Darya, j’ai cuisiné beaucoup de brioches mais la texture de ces briochettes est vraiment parfaite. Ce matin encore, elles étaient moelleuses et pas sèches du tout, de quoi me mettre de bonne humeur pour le reste de la journée. Passe une belle semaine 🙂

  2. Margot @ Gather and Graze

    So exciting to see this post for little Brioches Linda! I purchased some brioche moulds not so long ago and have been wondering where to start with finding the perfect recipe… you’ve just solved my problem! These look amazing, both inside and out – can’t wait to try them!

    • lapetitepaniere

      Thank you so much for such kind words Margot 🙂 I’m glad I’m inspire you. This is a fantastic recipe… It’s crazy all the flavors develop into the refrigerator. Do let me know how it turns out!

  3. Francesca

    Absolutely STUNNING, Linda! Could you please send me some? 😉
    I’m not a morning person so I’m usually … how can I put it? … not in a great mood until the clock strikes noon but your post put a smile on my face today. The texture of these beauties reminds me the brioches that I used to eat with some granita in Sicily when I was a child and I was visiting my grandparents. One of my very few sweet sins!
    Her Majesty (my daughter) will love these beautiful masterpieces. Saving your recipe in my secret folder! Thank you! 🙂

    • lapetitepaniere

      Thank you very much Francesca 🙂 I’m definitely a morning person (the house is calm…) I would love to send you a huge ‘panière’ full of warm brioches for your Majesty. They are very easy to make and so good. Have a great day!

  4. Nancy

    These mini brioche look exceptional, Linda! They almost look like a painting due to their beauty. 🙂 I bet they’re perfect with a cup of tea or coffee. Lovely!

  5. Selma's Table

    You are such a talented cook and baker, Linda. These are just adorable and I could too easily eat too many in one sitting! Thanks so much for sharing these with us at Fiesta Friday x

    • lapetitepaniere

      Thank you for the sweet compliments Selma 🙂 The brioches are so rich and delicious. Definitely making this one again with chocolate inside… Thank you for co-hosting this week FF. Have a great day Selma x

  6. platedujour

    Linda you should be making these for one of the best brioche places in Lux- looking at how much they charge you would make a fortune in about 2 weeks! Maybe you should seriously consider moving over here?:-D

  7. Fae's Twist & Tango

    Linda, I love brioches and these are so cute and lovely.
    (BTW, My blog has moved to a new self-hosting site. I published a post a few hours ago. Can you see it in your Reader? If you do, I’m glad. If not, and you are willing to sign up for e-mail notifications, please do so at Thanks, 🙂

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