Brioche Roses: Beautiful, Fluffy, and Shockingly Easy to Make

These brioche roses combine charm and simplicity in every step. Shaped into delicate floral spirals, they’re designed to impress without demanding expert skill.

Whether served at brunch or shared as a thoughtful homemade gift, they’re as enjoyable to create as they are to serve. With a minimal and rewarding process, this recipe turns a classic dough into something truly eye-catching.

What Are Brioche Roses?

Brioche itself dates back to 15th-century France and is known for its rich, buttery dough made with eggs, milk, and yeast. It was often reserved for holidays and special gatherings, where bakers would sometimes shape the dough into knots, rings, or spirals as a sign of celebration. Over time, home bakers began experimenting with new, artistic shapes, like roses, not just for beauty, but to add a personal, handmade touch to a familiar recipe.

Today, brioche roses have become popular around the world, admired for their beautiful presentation and accessible technique. Though the look is refined, the idea remains rooted in a tradition of sharing something warm, thoughtful, and homemade.

Pro Tips for the Best Brioche Roses

• Lukewarm milk and not hot helps the yeast activate and ensures a good rise. Aim for body temperature, like a cozy bath, not a scalding shower.
• Knead until smooth and springy. A well-kneaded dough should be soft, not sticky, and bounce back when pressed.
• Let it rest and rise twice! Once after kneading and once after shaping. These little naps help your dough develop flavor and fluff.
• Don't stress about perfect roses. Each one will look a little different, and that’s the charm.
• You can either make it sweet or savory. Top with powdered sugar for a dessert-like vibe or sesame seeds for a brunchy roll.

Frequently Asked Questions

How do I get my brioche dough to rise properly?

Make sure your environment is warm and you can place your covered bowl in a slightly warm oven that is turned off to help the dough rise nicely.

Can I add filling to the brioche roses?

Yes! Try a light layer of Nutella, cinnamon sugar, or jam before rolling the petals. Just don’t overdo it, too much filling can make shaping messy.

What type of flour is best?

All-purpose flour works perfectly for this recipe. You can also use bread flour for a slightly chewier texture, but all-purpose gives you that classic tender brioche feel.

Can I make these without sesame seeds?

Absolutely. The sesame seeds are optional and mostly decorative. You can replace them with poppy seeds, leave them plain, or go sweet with powdered sugar.

Do I need a stand mixer?

Nope! This is a hand-knead-friendly recipe. Your arms get a light workout, and your dough gets the love it deserves.

How to Store Brioche Roses

If you’re not freezing them, store your brioche roses at room temperature for up to 3 days. For slightly longer shelf life, refrigerate and warm up before serving. It is also possible to freeze the brioche roses by placing them in a freezer bag for up to 2 months.

How to Make Brioche Roses

Step 1

Step 1

In a large mixing bowl, combine warm milk, sugar, dry yeast, and the egg. Stir gently. Then add flour and salt, mixing first with a spatula until the dough begins to come together.

In a large mixing bowl, combine warm milk, sugar, dry yeast, and the egg. Stir gently. Then add flour and salt, mixing first with a spatula until the dough begins to come together.

Step 2

Step 2

Once a shaggy dough forms, roll up your sleeves and knead with your hands until you get a smooth, elastic ball.

Once a shaggy dough forms, roll up your sleeves and knead with your hands until you get a smooth, elastic ball.

Step 3

Step 3

Cover the bowl with cling film and let it rise for 2 hours, or until it doubles in size.

Cover the bowl with cling film and let it rise for 2 hours, or until it doubles in size.

Step 4

Step 4

Punch down the dough to release the gas. Turn it out onto a floured surface and divide into 10 equal pieces.

Punch down the dough to release the gas. Turn it out onto a floured surface and divide into 10 equal pieces.

Step 5

Step 5

Roll each into a ball, cover with a cloth, and let rest for 15 minutes.

Roll each into a ball, cover with a cloth, and let rest for 15 minutes.

Step 6

Step 6

Take 6 balls after the time has elapsed and roll each one into strips.

Take 6 balls after the time has elapsed and roll each one into strips.

Step 7

Step 7

Make the shape by intertwining them to form rings.

Make the shape by intertwining them to form rings.

Step 8

Step 8

Place them on a parchment-lined baking tray, cover and let rest for 15 more minutes.

Place them on a parchment-lined baking tray, cover and let rest for 15 more minutes.

Step 9

Step 9

Split the ball into 4 pieces, roll out each piece and overlap them in a line.

Split the ball into 4 pieces, roll out each piece and overlap them in a line.

Step 10

Step 10

Roll up the pieces gently so they don’t fall apart.

Roll up the pieces gently so they don’t fall apart.

Step 11

Step 11

Slice the rose in half and repeat with the other balls.

Slice the rose in half and repeat with the other balls.

Step 12

Step 12

Place one rose in the center of each twisted ring. Cover everything with a cloth and let rise for another 20 minutes.

Place one rose in the center of each twisted ring. Cover everything with a cloth and let rise for another 20 minutes.

Step 13

Step 13

Brush the roses with egg yolk, and brush the rings with the egg + milk mixture, and sprinkle with sesame seeds.

Brush the roses with egg yolk, and brush the rings with the egg + milk mixture, and sprinkle with sesame seeds.

Step 14

Step 14

Bake the Brioches at 180°C/360°F for 20 minutes.

Bake the Brioches at 180°C/360°F for 20 minutes.

Step 15

Step 15

Transfer to a serving dish and serve warm or at room temperature.

Transfer to a serving dish and serve warm or at room temperature.