Few things compare to mini brioche bread’s rich, pillowy softness—a classic French pastry known for its tender crumb and subtle sweetness. These bite-sized delights are perfect for breakfast, afternoon tea, or even as part of a gourmet sandwich.
This step-by-step guide teaches you how to make perfectly golden, soft mini brioche rolls from scratch. Whether you’re an experienced baker or a beginner, this recipe will help you master the art of brioche baking at home.
Why Mini Brioche Bread is So Irresistible:
The magic of brioche comes from its rich dough, made with high-gluten flour, eggs, sugar, and butter or oil. This combination creates a soft, fluffy texture with a slightly sweet and buttery flavour.
Unlike other breads, brioche is known for its delicate, almost cake-like consistency, making it a staple in French patisserie. Mini brioche bread is particularly fun to shape and bake, and its small size makes it ideal for portion control, gifting, or serving at elegant gatherings. Zest the orange carefully, ensuring you don’t include the bitter white pith.
In a large mixing bowl, combine the flour and sugar. (Do not add yeast and salt together, as salt can slow down yeast activity.) Add the warm milk, egg, and orange zest to the dry ingredients. If Kneading by Hand: Start mixing with a wooden spoon or spatula until the dough comes together.
Transfer the dough to a clean surface and knead vigorously for about 10-15 minutes. Use a slap-and-fold technique to develop gluten. If using butter, add it in small pieces after kneading for 5 minutes, then continue kneading until fully incorporated.
Knead until the dough becomes smooth, elastic, and slightly tacky to the touch. If Using a Stand Mixer: Use a dough hook attachment on medium speed for about 8-10 minutes. Add butter gradually after 5 minutes if using, then continue mixing until fully absorbed.
The dough should pass the windowpane test—when stretched, it forms a thin, translucent film without tearing. Lightly grease a clean bowl and place the dough inside. Cover with plastic wrap or a damp cloth and let it rise at room temperature for 1-2 hours, or until doubled in size.
If your kitchen is cold, place the bowl in a slightly warm oven (turned off) to speed up rising. Once the dough has risen, gently press it down to release excess air. Divide into 12 equal portions (about 45g each). Shape each portion into a smooth ball by tucking the edges underneath.
To Create the Classic Brioche Shape:
Roll each piece into a teardrop shape, making one end slightly larger. Press a small hole in the centre of the larger end using your finger. Flip the pointed end up through the hole, securing it in place. Place each shaped dough piece into a brioche mould or muffin tin.
Cover lightly and let rise again for 30-40 minutes, or until puffy. Preheat the oven to 165°C (330°F). In a small bowl, whisk together 1 egg yolk and 1 tbsp milk or water. Gently brush the tops of the brioche with the egg wash for a shiny, golden finish. Bake on the middle rack for 10-15 minutes, or until the tops are deep golden brown.
Expert Tips & Troubleshooting;
Pro Tips for the Best Mini Brioche
Use warm milk (not hot!) – Too hot will kill the yeast, and too cold will slow fermentation.
Knead well – Proper gluten development ensures a fluffy, airy texture.
Let it rise fully – Rushing fermentation can lead to dense brioche.
Don’t overbake – Check at 10 minutes to prevent dryness.
Make-Ahead & Storage Tips;
Make-Ahead: Prepare the dough a day in advance and let it rise overnight in the fridge.
Short-Term Storage: Store in an airtight container at room temperature for up to 2 days.
Long-Term Storage: Freeze baked brioche in a sealed bag for up to 2 months. Reheat before serving.
Variations & Customizations;
Flavor Enhancements:
Cinnamon-Spiced Brioche – Add 1/2 tsp of cinnamon to the dough.
Chocolate Chip Brioche – Fold in chocolate chips before shaping.
Honey Brioche – Replace half the sugar with honey.
Decoration Ideas:
Dust with powdered sugar – For a simple, elegant finish.
Drizzle with melted chocolate – For a gourmet touch.
Serving & Presentation
Pair with coffee, tea, or hot chocolate.
Serve with butter, jam, or honey for extra flavour.
Use it as a base for mini sandwiches or French toast.
Now that you’ve mastered the art of mini brioche bread, it’s time to enjoy these buttery, fluffy treats! Whether you’re baking for yourself, your family, or a special occasion, this recipe is sure to impress.
Quick Overview
Prep Time: 20 minutes
First Rise (Fermentation): 1-2 hours (until doubled in size)
Second Rise: 30-40 minutes
Baking Time: 10-15 minutes
Total Time: Approx. 3 hours
Difficulty Level: Moderate
Servings: 12 mini brioche rolls
Key Equipment & Ingredients
Equipment Needed:
Mixing bowl
Stand mixer with a dough hook (optional, but recommended)
Dough scraper
Brioche molds or muffin tins
Pastry brush
Oven
Ingredients;
For the Dough:
- 250g high-gluten flour (bread flour)
- 40g granulated sugar
- 3g instant yeast (do not mix with salt)
- 100ml warm milk (about 38°C or 100°F)
- 1 large egg
- 40ml vegetable oil or 40g softened butter
- Zest of 1 orange (avoid the white pith for a fresh aroma)
- 1/2 tsp salt
For the Egg Wash:
- 1 egg yolk
- 1 tbsp milk or water
