Sweet brioche flowers: the recipe for leavened sweets with a delicious filling
THE sweet brioche flowers they are soft sweets with a delicious custard filling, excellent to serve for tea time or as desserts to enjoy at the end of a meal. After preparing the dough, it will have to rise for a couple of hours, before forming the flowers, filling them with the cream and baking them in the oven for about 20 minutes. Once ready, let them cool before enjoying them dusted with icing sugar. Here are the steps to prepare them.
Whipping cream or egg whites
How to prepare sweet brioche flowers
Combine the flour and salt in a bowl.
In another bowl, dissolve the sugar and dry brewer’s yeast in 200 ml of warm water.
Add the dry ingredients and mix with a fork. When the dough starts to form, add the butter and work with the electric mixer for about 10 minutes.
Once you have obtained a smooth and compact dough, let it rise for 2 hours, or until it doubles in size.
Eliminate the air from the dough and roll it out with a rolling pin until it reaches a thickness of 2 cm.
Use small pastry cutters to cut out circles 4 cm in diameter.
Fold each circle in half twice to make a petal. Join 5 petals to make a flower.
Place the flowers on the baking paper and let them rest for 30 minutes.
Brush whipping cream or egg whites onto the dough and pour the custard into the center of each flower.
Cook them in a static oven at 180°C for 20 minutes.
Dust with icing sugar before serving.
You can save the sweet brioche flowers for 2 days under a glass bell jar or in an airtight container.