Embark on a baking journey with the Double Milk Flower Brioche, a visually stunning and deliciously tender pastry that’s perfect for those seeking a dairy-rich but lighter alternative to traditional brioche. This recipe cleverly uses condensed milk to add richness and sweetness, complementing the soft texture of the brioche, which is shaped into an intricate flower design. Each petal of this floral creation is filled with apricot jam, adding a hint of fruitiness that makes every bite a delightful surprise.
Why You’ll Love This:
This brioche is not only beautiful to look at but also packed with flavor, without the use of butter, oil, or eggs, making it unusually light yet satisfying. The condensed milk imparts a subtle sweetness and tender crumb, while the warm apricot jam provides a pleasant contrast with its bright and tangy flavor. Ideal for those who enjoy creative baking projects, this brioche is as much fun to make as it is to eat, offering a unique twist on the classic brioche that everyone can appreciate.
Perfect Occasion:
The Double Milk Flower Brioche is perfect for special occasions such as brunches, afternoon teas, or festive gatherings. Its impressive appearance and delightful taste make it a great centerpiece for holiday celebrations or as a special treat to brighten up any day. Serve it at family gatherings, potlucks, or any event where you want to bring something a bit special and handmade that is sure to impress your guests.
Decoration Tips:
For an extra touch of elegance, lightly dust the baked brioche with powdered sugar. This not only adds a subtle sweetness but also highlights the intricate design of the pastry. Alternatively, after baking, you can brush a light glaze made from apricot jam and water over the top to enhance the color and give it a shiny finish. Garnish with fresh apricot slices or edible flowers for a truly festive and appealing presentation.
Ingredients:
- 150 g Manitoba flour
- 110 g all-purpose flour
- 125 g condensed milk
- 180 g warm milk
- 6 g fresh yeast
- A pinch of salt
- Apricot jam, as needed for filling
Begin by combining both types of flour, condensed milk, warm milk, fresh yeast, and a pinch of salt in a mixing bowl. Knead the mixture for about ten minutes until it forms a smooth and soft dough. Allow the dough to rise in a warm place until it doubles in size, which should take about 2-3 hours.
Divide the dough into 14 balls weighing 45 g each. Roll out the first five balls into discs, stacking them with a light brushing of oil between each layer. As shown in the video, cut a slit in the middle of the stack to create petals. From another rolled-out disc, cut eight rectangles to form the central petals. Roll the remaining eight balls into shapes as demonstrated for the outer petals.
Place a dollop of apricot jam in each petal before the second rising. Allow the shaped brioche to rise again until doubled, about 1 hour. Brush the surface with milk and bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 20-25 minutes.
Enjoy this exquisite Double Milk Flower Brioche, a beautiful and tasty pastry that’s perfect for any occasion!
