Ultra fluffy mini brioche rolls

Ingredients

• 140 ml Whole milk (warm (about 35 °C))
• 80 ml Water (warm)
• 8 g Active dry yeast (or 16 g fresh yeast)
• 1 sachet Vanilla sugar (or vanilla essence)
• 40 g Granulated sugar
• 430 g Type 45 wheat flour (30 g for the first mixture, 400 g for the dough)
• 1 unit Egg white (about 30 g)
• 2.5 g Salt (½ teaspoon)
• 4 g Baking powder
• 60 g Unsalted butter (82% fat) (melted, good quality)
• 1 unit Egg yolk (for the glaze)
• 10 ml Milk (for the glaze) (1 to 2 teaspoons)

Instructions

1. Prepare the liquid mixture

   In the bowl, pour the warm milk, warm water, the dried yeast, vanilla sugar and granulated sugar. Add the 30 g of flour. Mix until the yeast is completely dissolved.

   Time: PT5M

2. First fermentation

   Cover the bowl with plastic wrap and place it in an off oven, away from drafts. Let rise 15 to 20 minutes until the mixture begins to puff up.

   Time: PT18M

3. Incorporate dry ingredients and egg white

   Add the egg white, salt, baking powder and the remaining flour (400 g). Mix by hand or with a spatula until a homogeneous dough forms.

   Time: PT5M

4. Add melted butter

   Pour the melted butter over the dough and knead by hand for 1 to 2 minutes until the dough is smooth and slightly sticky.

   Time: PT3M

5. First dough rise

   Cover again with plastic wrap and let rise 40 to 50 minutes in the turned‑off oven, until the dough doubles or even triples in volume.

   Time: PT45M

6. Degas and divide the dough

   On a lightly floured work surface, gently press the dough to release gas. Divide into 14 equal portions of about 50 g each.

   Time: PT10M

7. Shape the brioche rolls

   Roll each portion into a ball, then flatten slightly. Cut each disc into five small pieces and shape them into a flower or ball according to your preference.

   Time: PT10M

8. Glaze with egg yolk

   Mix the egg yolk with 10 ml of milk. Brush each brioche with this mixture using a brush.

   Time: PT5M

9. Second rise

   Place the brioche rolls back on the tray, cover with plastic wrap and let rise 20 to 30 minutes in the turned‑off oven.

   Time: PT25M

10. Preheat the oven

    Turn on the oven and preheat to 200 °C on convection.

    Time: PT10M

    Temperature: 200°C

11. Bake the brioche rolls

    Place the trays in the oven and bake 15 to 20 minutes until the brioche are golden and sound hollow when tapped from underneath.

    Time: PT18M

    Temperature: 200°C

12. Cooling

    Remove the brioche from the oven, let them warm for 5 minutes on the tray then transfer to a rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

22 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole milk: Almond milk, Soy milk
• Instead of Active dry yeast: Fresh yeast
• Instead of Vanilla sugar (or vanilla essence): Vanilla extract + sugar
• Instead of Type 45 wheat flour: All‑purpose flour
• Instead of Egg white: Rehydrated egg white powder
• Instead of Unsalted butter (82% fat): Vegetable margarine (for lactose‑free version)
• Instead of Egg yolk: Whole beaten egg
• Instead of Milk (for the glaze): Water

Equipment Needed

• Mixing bowl or large bowl
• Spatula or wooden spoon
• Kitchen scale
• Plastic wrap
• Oven (turned off for rising)
• Baking sheet
• Parchment paper
• Kitchen brush
• Knife or pizza cutter
• Cooling rack (optional)
• Hand (for kneading)

Critical Steps — Do Not Skip

• First fermentation of the liquid mixture
• First dough rise (40‑50 min)
• Second rise before baking (20‑30 min)
• Baking at 200 °C

Chef Tips from the Video

• Use butter with 82% fat for a fluffier texture.
• For a decadent version, insert a small square of chocolate or a spoonful of jam in the center before the second rise.
• Glaze the brioche a second time halfway through baking for extra shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: Consume the same day or within 2 days if kept in a closed container.

Make-Ahead Tips

• Prepare the dough the day before, cover and let rest in the refrigerator; the second rise will then be shorter.
• Shape the brioche, freeze raw on a tray, then transfer to a freezer bag. Bake directly from frozen adding 5 minutes to the baking time.