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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.