Double flower brioche: a delicious creation without eggs and without butter

Double flower brioche: a delicious creation without eggs and without butter

Embark on a culinary journey with Brioche Double Fleur de Lait, a visually stunning and deliciously tender pastry, perfect for those looking for a dairy-rich but lighter alternative to traditional brioche. This recipe cleverly uses condensed milk to add richness and sweetness, complementing the soft texture of the brioche, which is shaped into an intricate floral pattern. Each petal of this floral creation is filled with apricot jam, adding a fruity touch that makes every bite a delicious surprise.


Why you'll love it:

This brioche is not only beautiful to look at, but also full of flavor, without the use of butter, oil or eggs, making it unusually light yet satisfying. The condensed milk imparts a subtle sweetness and tender crumb, while the warm apricot jam provides a pleasant contrast to its bright, tangy flavor. Perfect for those who enjoy creative baking projects, this brioche is as fun to make as it is to eat, offering a unique take on the classic brioche that everyone can enjoy.

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Perfect occasion:

Brioche Double Fleur de Lait is perfect for special occasions such as brunches, afternoon teas or festive gatherings. Its impressive appearance and delicious taste make it an ideal centerpiece for holiday parties or as a special treat to brighten up any day. Serve it at family gatherings, potlucks, or any event where you want to bring something a little special and handmade that is sure to impress your guests.

Decorating Tips:

For an extra touch of elegance, lightly dust the cooked brioche with powdered sugar. This not only adds a subtle sweetness, but also highlights the intricate design of the pastry. Alternatively, after baking, you can apply a light glaze made from apricot jam and water on top to enhance the color and give it a glossy finish. Garnish with fresh apricot slices or edible flowers for a truly festive and attractive presentation.

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  • 150 g Manitoba flour
  • 110 g all-purpose flour
  • 125 g of condensed milk
  • 180 g of lukewarm milk
  • 6 g of fresh yeast
  • A pinch of salt
  • Apricot jam, as needed for garnish

Start by combining the two types of flour, condensed milk, warm milk, fresh yeast and a pinch of salt in a mixing bowl. Knead the mixture for around ten minutes until you obtain a smooth and soft dough. Let the dough rise in a warm place until doubled in size, which should take about 2-3 hours.

Divide the dough into 14 balls of 45 g each. Roll out the first five balls into disks, stacking them with a light brush of oil between each layer. As shown in the video, cut a slit in the middle of the stack to create petals. replaces the word nice with empty another rolled out disk, cut eight rectangles to form the central petals. Roll the remaining eight balls into shapes as shown for the outer petals.

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Place a spoonful of apricot jam in each petal before the second rise. Let the shaped brioche rise again until doubled, about 1 hour. Brush the surface with milk and bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 20 to 25 minutes.

Enjoy this exquisite double milk flower brioche, a beautiful and tasty pastry, perfect for all occasions!

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