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