Desserts
ChefOla Faour
How to Make Stuffed Brioche
A reliable, guaranteed home brioche recipe from our chef Rana Sbeiti — follow the steps exactly for the best results.
Brioche made with a reliable home recipe—guaranteed success and absolutely delicious.
Ingredients
Start here, then move straight into the method.
- 1 1/2 cups water
- 4 cups sifted all-purpose flour
- 2 teaspoons instant yeast
- 100 g butter or 1/2 cup
- A pinch of salt
- 2 tablespoons sugar
- 1 egg
- 1 tablespoon white vinegar
- Beaten egg + milk for brushing the brioche
- Filling
- Jam of your choice
- or
- Crème pâtissière (pastry cream)
- Click the link to learn how to make crème pâtissière
- This delicious recipe is by
- Rana Sbeiti Baze
Method
Follow the cooking sequence without leaving the page.
- Combine the yeast with the water, sugar, and the egg in a bowl and stir well
- Add the sifted flour and knead well
- Add the butter and knead for about ten minutes — it is very important to knead thoroughly for ten minutes for the recipe to succeed — the dough will become smooth and silky
- Shape the dough into one large ball and set it aside to rest for about ten minutes
- After ten minutes, divide the dough into small round balls, flatten them slightly, and place them on a tray to rise
- After one hour, make a hole in the center of each ball with a glass and prick them with a fork, then brush the edges with egg and milk and fill them with jam or pastry cream
- Bake the stuffed brioche in the oven at 170°C until the buns are golden
- Let them cool at room temperature before serving
Recipe tags
DessertsInternationalVegetarianNut free
Notes and serving ideas
- crème pâtissière
