Brioche dough roses
4 servings
60 minutes
Brioche dough roses are an exquisite French dessert embodying the tenderness and airiness of classic pastries. Known since the 17th century, brioche is famous for its rich buttery flavor and subtle sweetness. In this recipe, the dough is rolled out, covered with a layer of custard, and rolled into a log to create elegant layered rose petals. After baking, they become golden, soft inside, and slightly crispy outside. The glaze gives them a noble shine and extra sweetness. These roses perfectly complement morning coffee or an elegant tea table and make a romantic treat for a special occasion.
1
We mix flour and dry yeast. Add sugar. Crack eggs into a bowl. Incorporate the flour mixture into the beaten eggs. Add butter. Knead the dough by hand until it starts to pull away from the sides of the bowl. Roll the dough into a ball. Leave it in a warm place for 1 hour to rise.
- Wheat flour: 500 g
- Dry yeast: 20 g
- Sugar: 50 g
- Chicken egg: 1 piece
- Butter: 250 g
2
We are rolling out the dough. We choose the thickness of the layer depending on the size of the roses we want to make.
3
Spread a thin layer of custard cream on the surface.
- Sugar syrup: to taste
4
We roll the dough into a tight roll.
5
Slice the roll crosswise into 2 cm thick pieces. Place on a parchment-lined baking sheet. Bake at 200 degrees until done.
6
We cover the finished products with glaze (I used a store-bought glaze packet).
- Icing: to taste