Brioche Rose Cupcakes/Rose di Pan Brioche

Brioche Rose Cupcakes/Rose di Pan Brioche


Hy everyone and welcome back to my channel!
Today’s recipe is going to be these lovely rose shaped brioche muffins. They’re made with a rich and delicious brioche
dough made from scratch and filled with a scrumptious filling of white chocolate, almond
flour, butter and sugar, flavored with vanilla, lemon and orange zest.
and these are the ingredients we need: flour, warm milk, butter, softened at room temperature,
sugar 1 medium egg, beaten,
grated lemon and orange zest active dry yeast,
vanilla seeds or extract for the white chocolate filling we need:
almond flour white chocolate,
orange and lemon zest room temperature butter,
egg wash In a small bowl whisk together warm milk,
yeast and 1 tsp sugar until combined then let mixture stand until it is foamy, about 10
minutes. In the bowl of a stand mixer fitted with the
dough hook attachment, combine foamy yeast mixture, beaten egg, sugar, vanilla and zests. On low speed, gradually add the flour and
knead until a ball of uniform dough forms. Add the butter and continue kneading on medium-low
speed until the butter is completely incorporated and the dough is smooth and elastic. Transfer the dough to an oiled bowl, cover
and set aside at room temperature to rise until doubled in size. After the dough has proofed, gently fold it
onto itself to deflate, then flip it seam side down. Cover the bowl with plastic wrap and refrigerate
the dough overnight, or for at least 5-6 hours. Brioche dough is much easier to handle and
shape after a night in the refrigerator. Meanwhile, melt butter and white chocolate
over water bath, then add the almond flour, zests and stir until well combined. Let the almond mixture cool, then roll it into
small balls. When you are ready to bake, remove the dough
from the fridge and then roll it out into a large, thin sheet. Using a pastry ring, cut out the dough into rounds. Gather the dough scraps and re-roll to cut
out more rounds until all the dough is used. Brush the rounds with egg mixture, and arrange
them four in a row, overlapping slightly. Take another dough round, roll it up and place
it on the dough row then roll the row into a tube shape. Cut the tube in half to
create two roses. Line muffin pans with cupcake liners and place
one dough round in each cupcake liner. Place a ball of the chocolate filling
into each cup and press down to flatten. Top with the dough roses, then cover and let them rise until almost double. Once the dough roses have risen, gently brush
the top with egg wash and bake in the preheated oven 180 C for 20-25 min or until golden brown. They are best eaten the day they’re made,
but can be stored in an airtight container and warmed in the microwave or in a low oven. I guarantee that you will absolutely love
these rose shaped muffins, they’re deliciously soft, so fragrant and sweet and perfect to
be enjoyed for breakfast or as a snack. Thank you for watching, I hope you enjoyed
the video, please leave a ” like ”, and don’t forget to subscribe!

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