• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Breads and Rolls / Petite Brioche with Pearl Sugar

Petite Brioche with Pearl Sugar

February 25, 2014 Updated February 8, 2019 10 Comments

140 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Just one more brioche recipe…but I won’t promise.

I believe I have mentioned that my parents have lived a life of serving as missionaries.  In 1952 my father served as  missionaries in the Tahitian islands.  He was just 19 years old.  He was there for almost three years.  He fell in love with the Polynesian people so much that he has served two other missions in Tahiti with my mother.  In 1996 we decided to take our three oldest children to Tahiti to visit my parents.  What an amazing experience for our family.  We stayed in the homes of some of the kindest people I will ever meet.  They treated us to well.  Far beyond what we deserved, I’m sure.

My father’s favorite island is the island of Riatea, of course we spent a few days on that island.  The problem, for ME, was getting there. Once before on a previous trip there, my dad threw us on a ferry boat for the long 8 hour ride (I’m pretty sure it was that long).  Oh my goodness, I have NEVER experienced sea sickness like that before in my life.  I was pretty sure I was going to die. “Can’t we just fly to Riatea?” I begged.  My father assured me they had a new air boat and  it would only take 5 hours travel time and the boat floated on air above the water.  He told me I would not get sea sick.  I had no choice.

I should mention that Tahiti is a member island of French Polynesia, which is a semi-autonomous French territory. Tahitians are full French citizens, which means there is a French influence in their food.  I noticed it more on this visit than on previous trips to the islands.

The boat was called the “Ono Ono”.  Translated that means “Oh no, Oh no I think I’m going to barf!!  For five hours we watched Indiana Jones in French.  Over and OVER again.  To pass the time and to get my mind of my stomach, I wandered around the boat and found a little snack bar.  There was a case filled with French inspired pastries.  One of which was a small brioche bun sprinkled with pearled sugar. It was so delicious.  The kids devoured the sugar covered brioche.   Whenever I think of brioche, fond memories of that vacation come flooding back to my mind. It’s only natural to share my first introductions to this butter, rich bread.

 

 

For these petite brioche delights you will need:

1 batch Pain Brioche dough (remove from refrigerator 2 hours prior to making)
1 egg yolk
1 tablespoon milk
Pearl sugar

12 small brioche tins or muffin paper liners
butter for brushing tins

 

Brush tins liberally with butter.

 

Alternatively, slightly flatten our muffin paper liners and place on a baking sheet.  Set aside

 

Divide brioche dough into 12 4-ounce (113 g) pieces and shape into balls.

 

Place balls of dough into prepared brioche tins.

 

Or muffin liners.

 

Place tins or papers on a baking sheet.  Cover with a clean cloth and allow to rise for 1 1/2 – 2 hours.  The dough should feel like a marshmallow when gently pressed on.

 

Mix milk with egg yolk.

 

Mix well  to combine.  A whole egg can be used as well, minus the tablespoon of milk.

 

After the dough has finished rising, gently brush with egg wash.

 

Liberally sprinkle with pearl sugar.

 

Bake in a preheated 350 degree F (176C) oven for 18- 20 minutes or until deep golden brown.

 

Remove from oven.

 

Immediately remove from baking tins and cool on a wire rack.

 

 

4.75 from 4 votes
Print

Petite Brioche with Pearl Sugar

Brioche is such a fun pastry. It feels indulgent but is also bread so it just seems healthier, right?

Course Breads
Cuisine American
Keyword petite brioche recipe, petite brioche with pearl sugar
Prep Time 14 hours 20 minutes
Cook Time 20 minutes
Total Time 14 hours 40 minutes
Servings 12 rolls
Calories 271 kcal
Author Janet Barton

Ingredients

Pain Brioche dough:

  • 2 tablespoons lukewarm water 30 mL
  • 2 teaspoons yeast 3/4 of an envelope
  • 4 cups all-purpose flour 500 g
  • 3/4 cup warm milk 175 mL
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 1 teaspoons vanilla extract
  • 1/2 cup unsalted butter, softened 1 stick/125g
  • 1/4 cup plus 3 tablespoons sugar 90 g

For Pearl sugar topping:

  • 1 egg yolk
  • 1 tablespoon milk
  • Pearl sugar
  • 12 small brioche tins or paper baking cups

Instructions

  1. Place the lukewarm water in a measuring cup, sprinkle with the yeast, and set aside for 5-10 minutes.  In a small bowl, combine the butter and sugar, beating until smooth and pale yellow.  Set aside.  In a large mixing bowl, add flour and salt.  With the mixer running add, milk mixture, yeast and eggs.  Mix until dough comes together.  Add butter/sugar mixture 2 tablespoons at a time.  Mixing well after each addition.  Continue to mix for 3-5 minutes or until the dough is smooth and elastic.  form the dough into a ball and place in a buttered bowl.  cover and allow to rise for 1 3/4 hours.  Punch the dough down and reshape into a smooth ball.  Return to bowl and cover with plastic wrap and refrigerate overnight.
  2. The next day, remove the dough from the refrigerator and let stand in the bowl at room temperature for 1 hour.  Then divide the dough into 12 4-ounce (113 g) portions.  Shape into round balls.  And place in buttered brioche tins or flattened muffin paper liners.  Cover with a cloth and allow to rise for 1 1/2  - 2 hours or until dough feels like a marshmallow when gently pressed.
  3. After dough has risen, mix egg yolk and milk together.  Gently brush the tops with egg wash and sprinkle generously with pear sugar.  Place in a 350 degree F (176C) oven for 18-20 minutes or until deep golden brown.  Remove from tins and place on a cooling rack.
Nutrition Facts
Petite Brioche with Pearl Sugar
Amount Per Serving
Calories 271 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 73mg24%
Sodium 315mg13%
Potassium 96mg3%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 5g6%
Protein 7g14%
Vitamin A 335IU7%
Calcium 34mg3%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Breads and Rolls Tagged With: Breakfast, brioche dough, brioche rolls, coffee cake, pain brioche, petite brioche, step-by-step instruction, step-by-step photo's.

Previous Post: « Almond Brioche Buns
Next Post: Fresh Mozzarella – FAILED!! »

Reader Interactions

Comments

  1. mike says

    January 21, 2019 at 3:12 am

    I made These today. They were super delicious! very soft and rich. I think maybe some things got a little lost in the recipe — the vanilla doesn’t show up anywhere in the directions, so i added that in with the milk. Speaking of, the recipe says “milk mixture” but it doesn’t seem like it’s mixed with anything? Also, i only made about 2.5 ounce rolls and by the time they rose they were huge, about the size of hamburger buns. i would do even smaller ones next time. but even still these were great!

    Reply
    • Janet Barton says

      January 22, 2019 at 1:38 am

      Thank you, Mike, for bringing these errors to my attention. I will correct the confusion throughout the recipe. I’m so glad you enjoyed the brioche.

      Reply
  2. Sharon says

    November 2, 2018 at 4:50 pm

    Overall a great recipe but i had to adjust it a bit. Mine needed more flour to form a ball, like 1/2 cup more. I also needed to bake them for at least 5 minutes longer (but ovens vary). These were also not petite. I will make them smaller next time. My dough was not divisible into 12 four oz balls. I got 11 three oz balls and they still came out really big. I will try next time to make them a tad smaller and get more Counts. Maybe 2oz each would have been perfect.

    Reply
    • Janet Barton says

      November 2, 2018 at 10:02 pm

      Thank you so much for sharing your comments. This is so helpful. 2 oz is a great idea.

      Reply
  3. April says

    March 3, 2014 at 11:28 pm

    Aww, those are adorable! I think I need to find some pearl sugar, just so I can try it out… Of course, I really need to tackle the brioche first! Baby steps 🙂

    Reply
    • Janet Barton says

      March 5, 2014 at 11:00 pm

      Once you have the brioche dough made, just thrown on the pearl sugar and you have it made. Thanks for your comment.

      Reply
  4. Gabby says

    February 27, 2014 at 8:24 pm

    Is this possible to use as a loaf recipe? Or does it only make minis?

    Reply
    • Janet Barton says

      February 27, 2014 at 11:46 pm

      It sure is: https://www.simplysgood.com/pain-brioche/?utm_source=BP_recent

      Reply
  5. Janet Barton says

    February 26, 2014 at 12:20 am

    HI Cathy, Your quick rise yeast should work great. So glad to hear you are the queen of crusty bread. Love your comment.

    Reply
  6. acorn hollow says

    February 26, 2014 at 12:02 am

    I love this idea I made the brioche bread recipe I only had quick rise yeast so it didn't come out like yours but still tasted really good. I have to say I have made your crusty bread 100's of times and taken it to lots of functions. You have made me a bread hero! thank you so much.
    Cathy

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • baked no-knead pumpkin harvest bread with a cinnamon stem in the middle. white and orange mini pumpkins in background No-Knead Pumpkin Harvest Bread
  • green Witch Finger Cookies standing in a black bowl Creepy Witch Finger Cookies
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Ghost shaped fougasse on a black platter and wood background No-knead Ghost Fougasse
  • o-Knead Pumpkin Pecan Bread No-Knead Pumpkin Pecan Bread
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread
  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies
  • Tree cut out sugar cookies with green icing and golden sprinkles Butter Dream Sugar Cookies

Latest on Instagram

simplysogood

🍋 I teach you how to cook from scratch
🍒 Follow simple step-by-step recipes
🫐 A lover of fresh, seasonal, & local ingredients

Janet Barton
Homemade Ricotta Gnocchi is soft little morsels of Homemade Ricotta Gnocchi is soft little morsels of melt-in-your-mouth cheesy goodness ☁️
•
Seasoned with the zest of a lemon and fresh rosemary, then drizzled with fresh sage and browned butter make this a perfect autumn supper!
•
Click the link in bio for step-by-step recipe instructions!

#gnocchi #gnoccirecipe #homemadegnocchi #brownbuttersage
This simple Southern Peach Cobbler resembles a dee This simple Southern Peach Cobbler resembles a deep-dish pie with both a top and bottom crust🍑
•
The peaches are lightly sweetened with a hint of almond in a buttery crust! YUM!
•
All it takes is one bite to be converted to this southern peach cobbler that will melt-in-your-mouth!

Recipe linked in bio!

#peachcobbler #peachpie #peaches #peachrecipes
This pizza is a perfect balance of sweet roasted c This pizza is a perfect balance of sweet roasted corn, and smokey bacon, topped with creamy burrata cheese!
•
The sauce is called a “leek soubise”, which is basically a bechamel (white sauce) with caramelized leeks blended in!
•
It’s so flavorful and the perfect base for a sweet roasted corn bacon and burrata pizza!
•
Recipe linked in bio!

#roastedcorn #cornpizza #burratapizza #leeksoubise #homemadepizza
Who else is buying bags and boxes of peaches nearl Who else is buying bags and boxes of peaches nearly every week!? 🙋🏼‍♀️ If you’re like me, and have way too many than you can eat… here is a peach recipe round up for you!
•
🥧 Fresh Peach Pie
🍦Peach Pit Ice Cream
🍃 Peach, Beet, Avocado Wrap
🍑 Peach Cobbler
🍚 Rice Pudding w/ Peaches
🥞 Buttermilk Pancakes w/ Peaches
🧡 Peach Almond Tart
🍬 Peach Fruit Leather
🍹 Peach Sangria Mocktail

ALL these recipes are linked in my stories & highlights!

#peachseason #peachrecipeideas #peachrecipes #peaches #freshpeaches
My husband isn’t the biggest fan of squash (yes, My husband isn’t the biggest fan of squash (yes, that includes anything pumpkin), so I’ve become a master at hiding them in his food! That’s why I made small little cakes, drizzled them with chocolate ganache, coconut, and chocolate chunks!
•
Does anyone else have to hide autumn squash in desserts from their husbands or from their kids?
•
Recipe for the sneaky dessert is lined in my bio!

#zucchinicake #bakewithzucchini #zucchinicakesndesserts #zucchini #zucchinirecipes
These Coconut Pecan Date Bites are a quick and eas These Coconut Pecan Date Bites are a quick and easy healthy little treat!
•
They are sweetened with dates and made rich with almond butter, coconut, whole pecans with a chocolate drizzle 🤎 Dates have a subtle caramel-like taste and soft chewy texture, they are perfect for blending and mixing to create wonderful little bites that will satisfy any sweet tooth!
•
Recipe linked in bio!

#datebites #chocolatedates #dateballs #almonddatebites #chocolatedatebites
This No-Knead Dakota Bread is a hearty bread fille This No-Knead Dakota Bread is a hearty bread filled with pumpkin seeds, sunflower seeds, poppy seeds, and sesame seeds 🤎 It has an earthy flavor and is loaded with a nutty texture!
•
If you’ve been following me for a while you know I am always experimenting with my no-knead bread recipe! This one is definitely a keeper, and is perfect for Autumn!
•
Recipe linked in bio!

#nokneadbread #nokneadbreadrecipe #crustybread #artisanbread #breadbaking
Using up baskets of my garden tomatoes on Shakshuk Using up baskets of my garden tomatoes on Shakshuka! 🍅 Shakshuka is a favorite Israeli dish from the Middle East and North Africa. It’s a combination of simmering tomatoes, onions, garlic, and harissa then poaching eggs is the rich tomato sauce.
•
There is such beauty and simplicity in Shakshuka. Just one pan to absolute Heaven!
•
Recipe is linked in bio!

#shakshuka #shakshukaeggs #shakshukarecipe #gardentomatoes
Everyone tells me I should sell my homemade granol Everyone tells me I should sell my homemade granola — and instead I’m just going to share the recipe with the you all!
•
This chewy Nut Loaded Granola is sweetened with honey and maple syrup combined with avocado oil for extra nutrition. It is jam packed with healthy nuts and dried fruit!
•
You’re gonna love it! Recipe linked in bio

#granola #homemadegranola #milkandgranola #granolayogurt
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy