These brioches are a breakfast favorite and offer a straightforward approach to a classic French favorite. This recipe produces tender, flavorful buns that brighten up any breakfast table. The addition of a rich sour cream filling and a honey glaze adds a subtle depth that transforms this everyday dish into something special. Whether you’re serving them fresh from the oven or enjoying them alongside your morning coffee, these brioches deliver consistent deliciousness with ease.
What Are Fluffy Brioches?
Brioche originated in France as early as the 15th century. Traditionally made with a generous amount of eggs, butter, and milk, brioche blurs the line between bread and pastry, earning its place as a staple in French boulangeries and breakfast tables around the world. Its golden crust and tender crumb became a symbol of refined baking, often associated with celebrations and luxurious weekend mornings.
This quick version preserves the essence of classic brioche while reducing the preparation time. By using dry yeast, fewer resting phases, and simplified mixing methods, this recipe makes homemade brioche more accessible to everyday home bakers.
Pro Tips for the Best Fluffy Brioches
- Brioche dough needs a good knead to develop gluten, but over-kneading can make it greasy or tough. Stop when the dough becomes smooth, elastic, and slightly sticky but not wet.
- Let the dough puff up properly during both rise sessions. Rushing this step will compromise the fluffiness.
- When pressing the center of each brioche with a glass to make the cream nest, dip the glass in flour first. This prevents sticking and keeps the indentation neat.
- A heaping spoon of the sour cream mixture is enough. Too much filling can overflow and affect baking consistency.
Frequently Asked Questions
What makes these brioches different from classic ones?
Classic brioche typically uses an enriched dough that ferments slowly for maximum flavor. This version uses a shortcut, that is, dry yeast and a single-rise dough, to get you from flour to fluffy in less time. The creamy filling is also a fun departure from plain rolls.
Can I use fresh yeast instead of dry?
Absolutely. Use about 25g of fresh yeast in place of the 10g of dry yeast. Just make sure it’s well dissolved in warm milk before combining.
Why isn’t my dough rising?
Your milk may have been too hot and killed the yeast, or too cold and didn’t activate it. Also, check your yeast’s expiration date, dead yeast is a common villain in baking tragedies.
Can I skip the sour cream filling?
You can, but don’t. That filling makes these brioches incredibly moist and rich. If you must, try replacing it with pastry cream or fruit jam.
How to Store Fluffy Brioches
Once baked and cooled, store your brioches in at room temperature for up to 2 days. After that, they start to dry out, but a quick zap in the microwave can bring them back to life. You can also freeze them unglazed, just wrap individually in plastic wrap and place in a zip-top bag. To reheat, thaw and warm gently in the oven, then brush with honey glaze just before serving for that fresh-baked effect.
Ingredients
How to Make These Fluffy Brioches
In a bowl, whisk together the warm milk, eggs, melted butter, and sugar until smooth.
In a bowl, whisk together the warm milk, eggs, melted butter, and sugar until smooth.
In a separate bowl, combine the flour, yeast, and salt.
In a separate bowl, combine the flour, yeast, and salt.
Gradually pour in the wet mixture and mix until a soft dough forms. Knead the dough, cover, and let rise for 1 hour.
Gradually pour in the wet mixture and mix until a soft dough forms. Knead the dough, cover, and let rise for 1 hour.
Divide the dough into equal pieces, shape into smooth balls. and let it rise again for 30 minutes.
Divide the dough into equal pieces, shape into smooth balls. and let it rise again for 30 minutes.
While the dough is rising, mix together sour cream, corn starch, and a spoonful of butter.
While the dough is rising, mix together sour cream, corn starch, and a spoonful of butter.
Using the base of a glass, gently press down in the center of each dough ball to create a little well. Spoon a dollop of sour cream filling into each crater.
Using the base of a glass, gently press down in the center of each dough ball to create a little well. Spoon a dollop of sour cream filling into each crater.
Bake the brioches in a preheated oven at 180°C (350°F) for 30 minutes. Mix honey with a splash of warm water and brush it over the hot brioches right out of the oven and serve.
Bake the brioches in a preheated oven at 180°C (350°F) for 30 minutes. Mix honey with a splash of warm water and brush it over the hot brioches right out of the oven and serve.
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