Rose-shaped Brioche Bread

Name: Rose-shaped Brioche Bread
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 12
Ingredients: Type 00 flour 2 ½ cups; Butter at room temperature, but still pliable 5 tbsp; Whole milk 0.3 cup; Water 1 ¾ tbsp; Sugar 4 ½ tsp; Eggs (about 1 medium) 2.1 oz; Egg yolks (approximately 1 medium) 1 ¼ cup; Fresh brewer's yeast 0.5 oz; Fine salt 1.4 tsp; Orange marmelade 3.2 oz; Apricot jam ¼ cup; Egg yolks 1; Whole milk 1 spoonful

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192

Calories per serving

Vegetarian

Energy Kcal 192
Carbohydrates g 28.8
of which sugars g 9.6
Protein g 4.2
Fats g 6.6
of which saturated fat g 3.5
Fiber g 0.8
Cholesterol mg 74
Sodium mg 277

Difficulty: Difficult
Prep time: 50 min
Cook time: 35 min
Makes: 12 pieces
Cost: Average
Note + the rising times (about 4 h)

PRESENTATION

Imagine waking up to something really special—brioche bread roses. They're as stunning as they are tasty. Really, they’re amazing. These tender treats are a breakfast staple in Italy or for special occasions like International Women’s Day on March 8th. You know, their magic is in the rich, moist dough, shaped into delicate rose petals filled with yummy stuff like orange marmalade or apricot jam. Or chocolate—super good. In Italy, people switch up the fillings all the time, so you’ll find endless variations from one house to another. There's something truly magical about peeling apart a batch and finding that golden swirl of jam inside. It’s a beloved tradition to bake these with family or friends, turning regular baking into something creative and heartwarming.

Throughout Italy, these brioche rose buns might have custard or a light sugar dusting—perfect if you like a sweet start. And look, the ability to customize flavors keeps these rose-shaped brioche buns exciting. Swap in chocolate, try new jam, or add lemon zest for a twist. This flexibility is why they’re still a hit, whether for brunch or as a thoughtful gift. Sharing them at gatherings brings smiles, and they’re not just tasty but elegantly simple. It's all about showing care, crafting something homemade, and adding creativity. Plus, for those into brioche flower bread or decorative baking, these buns are a fun chance to explore new shapes and enjoy the crispy edges with the soft centers. The true joy? The blend of flavors and textures, and the celebration that comes with making and sharing food that’s both beautiful and heartfelt. Whether you’re a seasoned baker or just starting out, these brioche bread roses offer a lovely way to indulge in baking art while bringing a touch of Italian tradition home. Pretty much, it’s a win-win.

INGREDIENTS

192

Calories per serving

Dough Ingredients: Type 00 flour 2 ½ cups (300 g); Butter 5 tbsp (70 g) - at room temperature, but still pliable; Whole milk 0.3 cup (70 g); Water 1 ¾ tbsp (28 g); Sugar 4 ½ tsp (18 g); Eggs 2.1 oz (60 g) - (about 1 medium); Egg yolks 1 ¼ cup (16 g) - (approximately 1 medium); Fresh brewer's yeast 0.5 oz (13 g); Fine salt 1.4 tsp (8 g)

For Filling: Orange marmelade 3.2 oz (90 g); Apricot jam ¼ cup (90 g)

For Brushing: Egg yolks 1; Whole milk 1 spoonful

Preparation

How to prepare Rose-shaped Brioche Bread

To prepare the rose-shaped brioche rolls, start by warming the milk in a saucepan: it should be lukewarm, not boiling. Add the crumbled yeast 1 and the sugar 2, then stir until everything is dissolved. At this point, pour 150 g of flour into a bowl (taking from the total 300 g) and add the yeast mixture 3.

Knead with your hands 4 until you get a homogeneous mixture 5. Cover with plastic wrap and let it rise for about 1 hour to 1.5 hours maximum. As soon as the starter dough is ready 6,

transfer it into the bowl of a stand mixer 7. Add the remaining flour 8 and the water 9, then start the machine at a moderate speed.

Add the whole egg 10, the yolk 11, and the salt, then work the dough well until it begins to pull away from the sides. Then add a small piece of butter at a time 12,

until it is completely absorbed and the dough wraps around the hook 13. Transfer the dough onto a work surface 14, possibly adding a little flour, and knead it until smooth and homogeneous 15.

Shape the dough into a sphere 16, transfer it into a bowl, and cover with plastic wrap 17. Let it rise for about 2 hours 18.

After this time, transfer the dough onto a work surface 19 and, using a little flour, roll it out 20 until it's about 1/4 inch thick 21.

Cover with a towel 22 and let it rest for about ten minutes. Then, using a 4-inch cookie cutter, cut the dough 23 to make 12 discs 34. With the dough scraps, you can make 4 rolls of about 2 1/4 oz each. Let them rest for about twenty minutes and bake them along with the rose-shaped rolls.

Once you have made your discs 25, take the first one and fill it with a teaspoon of jam, placing it only in the center 26. Consider that you will need to fill 6 with orange marmalade and 6 with apricot jam. At this point, use a pastry wheel to make 4 cuts to create 4 petals of the same size 27.

Lift the first petal 28, place the edges on the two adjacent petals, pressing slightly with your fingers to secure it. Fold the top slightly outward like a rose petal 29. Move on to the second petal, lift it and secure it on one side to the previous one and on the other to the base of the next one 30.

Continue in this way clockwise 31 until you have a little rose 32. Continue this way and gradually place the roses in a pre-buttered muffin tin 33.

Top each rose with the remaining jam, placing it in the center of the petals 34. Beat the yolk with the milk and brush the surface of the roses 35. Let them rest for about 20 minutes 36 before baking them in a preheated static oven at 356°F for about 20 minutes.

After this time, remove the roses from the oven 37 and turn them over, being careful not to burn yourself 38. Finish baking for another 15 minutes, then remove from the oven and serve your warm rose-shaped brioches 39.