← All recipes

🍳 Fluffy Mini Brioche Rolls with Fresh Raspberry Butter

510 kcal · 30 min · 4 servings

Fluffy Mini Brioche Rolls with Fresh Raspberry Butter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Warm the milk in a small saucepan until it is lukewarm.
  2. 2. Crumble the yeast into the warm milk.
  3. 3. Add one teaspoon of sugar and stir briefly to dissolve the yeast and sugar.
  4. 4. Let the mixture stand covered for about 15 minutes until it becomes foamy.
  5. 5. Add the flour and salt to a large mixing bowl.
  6. 6. Add 150 grams of soft butter, three eggs, and the remaining sugar.
  7. 7. Pour the yeast-milk mixture into the bowl.
  8. 8. Knead everything into a smooth and pliable dough.
  9. 9. Cover the bowl and place it in a warm spot.
  10. 10. Let the dough rise for about 1 hour until it has doubled in size.
  11. 11. Preheat the oven to 200 degrees Celsius fan-assisted.
  12. 12. Divide the dough into 12 equal portions.
  13. 13. Shape each piece into a loose ball, without kneading it too firmly.
  14. 14. Grease 12 small brioche molds or muffin cups with some fat.
  15. 15. Place the dough balls into the prepared molds.
  16. 16. Separate one egg yolk from an egg and place it in a small bowl.
  17. 17. Whisk the egg yolk lightly with a little cream.
  18. 18. Brush the tops of the brioche balls with the egg yolk-cream mixture.
  19. 19. Bake the brioches in the oven for about 18 to 20 minutes.
  20. 20. Rinse the raspberries thoroughly under running water.
  21. 21. Puree the raspberries finely in a tall container.
  22. 22. Strain the puree through a fine sieve to remove seeds and catch the juice.
  23. 23. Beat the remaining soft butter with powdered sugar using a hand mixer with a whisk attachment for about 5 minutes until thick, creamy, and pale.
  24. 24. Stir the raspberry puree into the butter cream until evenly combined.
  25. 25. Serve the raspberry butter as a spread with the warm brioches.

Nutrition per serving