French Briochettes

    1 hour 50 minutes

    Easy and flavourful without eggs, you should try it too ! I like to add vanilla essence or orange blossom water to the glaze. Here in France, we eat brioche with some Nutella or toasted with butter. Bon appetit !

    5 people made this

    Serves: 6 

    • 320 ml milk
    • 2 cups (250g) flour
    • 7g dry yeast
    • 1½ teaspoons salt
    • 1½ tablespoons sugar
    • 100g room temperature butter
    • Milk and sugar for glaze

    Preparation:1hour30min  ›  Cook:20min  ›  Ready in:1hour50min 

    1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer and select Dough cycle.
    2. When done, remove dough from bread machine pan.
    3. Grease your muffin cups. Divide dough into 6 or 12 equal pieces - depending on what size you want in the end - and put them into the muffin cups.
    4. Let rise in warm place 30 to 40 minutes or until double. Heat oven to 190 degrees C
    5. Glaze carefully the Briochettes and bake for 20 minutes or until golden brown.

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    Reviews in English (2)


    Not impressed with this at all, but I was able to save it and make it delicious. As written, this recipe is a disaster. With only 2 cups of flour this is very much a batter, not a dough. I ended up using a full 5 1/2 cups of flour. I also added 2 eggs- I've never seen a brioche recipe missing eggs before. Also, brioche generally has an egg wash rather than a glaze (and really, this recipe didn't even give instructions on how to make the milk/sugar glaze!). I did make it a sweetened egg wash by combining 1 whisked egg, 2 Tbsp water, and 3 Tbsp powdered sugar. I also made the old-fashioned way rather than using a bread machine. So I suppose, this recipe was *really* bad as written but really great with changes?  -  14 May 2013


    i was really looking forward to making these and seemed pretty straight-forward to make. i put the ingredients into the bread maker and set it to dough....this took almost 3 hours! when it was mixing i could see it looked like custard. i continued, there was far too much gloop for 12 so ended up going for 12 small and 4 large. after waiting an hour to see if it would rise i called for help (supermum to the rescue) the gloop had the consistancy of a runny mousse. was basically an airy batter, not a dough as stated. I am currently trying to salvage the mess but adding flour until stiffer - an extre 200g of flour has been added and it is stiffer but i dont think its quite right still. I shall let u know what happens!  -  25 Sep 2011  (Review from Allrecipes UK & Ireland)