Flower-shaped Brioche Recipe

Dissolve the yeast in the warm milk. Place the flour in the bowl of your mixer fitted with a dough hook, then add the salt, granulated sugar, and vanilla sugar; mix. Pour in the milk with the yeast and the egg, and knead.

When the liquid is absorbed by the flour, add the diced butter. Knead the dough until it becomes smooth and homogeneous.

Then degas your dough and roll it out on a lightly floured surface to a thickness of 1 cm. Using a round cutter with a diameter of 7 cm, cut out 5 circles. Fold each circle in half and bring the two ends together to form a petal. Shape a small ball that will form the center of the flower.

Place the ball of dough on a baking sheet lined with parchment paper, then arrange the 5 petals around it to form a flower. Make additional flowers until the dough is used up. Cover and let rise at room temperature for 1 hour.

To finish, preheat the oven to 180°C. Brush the floral brioche with the beaten egg. Decorate the center of each flower with granulated sugar, chocolate chips, poppy seeds, or leave them plain. Bake the brioche flowers for 20 minutes, watching them closely while they cook. Let the brioche cool on a wire rack.