Breakfast Brioche

Casseroles et claviers
Breakfast Brioche


Brioche is a delicate and lightly sweet bread that can be used in a variety of recipes. In this one, brioche is the base for a sweet and delicious breakfast loaf. A mixture of butter and sugar is spread on the bread before being sprinkled with walnuts and braided into a beautiful ring. You can make the dough ahead of time and assemble it in the morning to save on time, or make it all in the morning and enjoy as a late breakfast with a nice big cup of coffee.


350 grams flour
130 milk (mg of warm)
1 eggs
50 grams butter (cut into pieces)
30 grams sugar
1 cup coffee (powdered yeast)
1 cup salt (teaspoon)
30 grams butter (melted)
30 grams muscovado sugar
100 grams chopped walnuts (coarsely)
3 cups soup (caster sugar, mixed with 3 Tablespoons water)


1If you have a breadmaker, first put the liquid ingredients in the bread pan, then add the dry ingredients, and run the "dough cycle" program.
2If you don't have a bread machine, mix the sugar in a bowl with the flour and the salt. Make a hole at the center and pour in the milk, egg and yeast. First, knead with your fingertips to incorporate all the ingredients, and then knead the dough for a few minutes. The dough is difficult to work with at first. Add the softerned pieces of butter gradually and knead for about 10 minutes.
3Let the dough rest, covered with a towel for 1 hour in a warm, draft-free place.
4Roll out the dough into a rectangle and baste this rectangle with the mixture of melted butter-muscovado sugar.
5Sprinkle evenly with chopped nuts then roll the dough into a log.
6Cut this coil in half lengthwise and twist the two strands together, while trying to keep the nuts face up.
7Form a ring with this twist and let the dough rise for another 30 minutes.
8Preheat oven at 425 degrees Fahrenheit after 15 minutes.
9Bake for about 20 to 30 minutes.
10When the brioche is cooked and while it is still hot, brush it with the melted sugar.
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