Recipe for 4 flower brioches. (based on a recipe for Pain au lait)

• 1kg bread flour
• 100g sugar
• 10g active dry yeast (approximately a pack, maybe less)
• 400g milk (cold)
• 4 eggs (200g)
• 200g butter
• 18g salt
• TOTAL: 2Kg

Additional ingredients for flavors:

• Rhum
• lemon zest from 1 lemon
• 100g raisins

Put butter at room temperature to soften as a cream. Mix flour, sugar, and yeast in a large bowl. Add milk and eggs. Add rhum and lemon zest. Mix until it forms a dough. Knead slowly during 5mins, add salt, knead for another 5 mins. Add butter all at once. knead until the butter is completely incorporated (during at least 5 mins), dough is uniform and it starts looking great. Add raisins and incorporate them to the dough. Let dough rest in a container (large enough to let the dough rise twice its original volume) for 1 hour at room temperature. Refrigerate overnight or for at least 6 hours.

Take dough out of the fridge. Cut into 28 pieces of 70g. Roll them into round balls. A flower requires 7 balls. Place them in hexagon on a baking sheet. Cover each flower with a cake mold, to prevent dough to be in contact with air. Let them rise for betweeen 1h to 1h15min. Paint them with egg and bake at 375-390F without convection or 350F with convection for 20-25 minutes until the brioche becomes golden on top.

This recipe is for 4 flowers but feel free to increase or decrease the size of the balls to create smaller or bigger flowers.

Don’t hesitate to look at a previous post for another batch of brioche:

https://baguettecroissant.com/2016/04/19/flower-brioche/