Brioche and cappuccino are, without a doubt, Italians’ favourite breakfast! Yes, our ideal breakfast would be a brioche filled with plenty of custard and a nice warm cappuccino, topped with a lot of cocoa powder! It’s not something we would have every day (even though some people might do) but it’s something we’d treat ourself with during weekends and special occasions. Sometimes waking up to a warm brioche and a cappuccino is a really nice way to start the day in full swing!
Since I started this blog, I have always wanted to try and make my own brioches, but for one reason or another I kept on postponing it…Last week I finally gave it a go and here is my brioche recipe! I have to say, I thought it was going to be much more complicated! The method is not too difficult if you follow all the steps of the recipe, it just takes some time and care. You can prepare your brioches in your spare time and store them in the freezer, where they will last up to a month. They are very nice when you warm them up in the morning!
Italian brioches have a similar shape to croissants but the dough is sweeter and softer. This recipe is quite light, it has some fibres and it’s not too sweet, so you can fill the brioches with whatever you like, if you wish.
Wholemeal Spelt Brioches (sourdough recipe).
For 2 trays (approximately 12-14 brioches)
For the starter
100 g (3.5 oz) manitoba flour
50 g (1.7 oz) semisolid sourdough (made with manitoba flour, or plain flour)
For the dough
150 g (5.29 oz) manitoba flour
100 g (3.5 oz) plain flour
100 g (3.5 oz) wholemeal spelt flour
100 ml (3.38 us fl oz) milk (at room temperature)
2 egg (1 egg for the dough and 1egg to brush on top of the brioches)
1 egg yolk
60 g (2.1 oz) butter, softened
a pinch of salt
50 g (1.7 oz) brown sugar
1 teaspoon of honey
2 drops of vanilla extract
a little bit of grated lemon zest (use an organic lemon)
1. Prepare the sourdough starter the night before and let it rise overnight at room temperature. Mix 100 g manitoba flour with 50 g of sourdough and enough water to get a smooth and moist dough. Cover it with cling film and let it rise for 12 hours.
2. The next morning, mix the rest of the flour with the starter, then add 1 egg, the egg yolk, the brown sugar, a few drops of vanilla extract, a little bit of grated lemon zest and honey. Mix well. Add the butter and a pinch of salt. Knead well, adding a little ‘flour if necessary.
3. Allow the dough to rise until it doubles in volume (it will take a few hours).
4. When risen, gently roll out the dough using a rolling pin. Then divide the sheet of dough into 2 and cut a few triangles (see the picture).
5. Roll each triangle and shape the brioches like small croissants. Then place them on 2 baking sheets greased with butter and dusted with flour. Brush your brioches with a beaten egg (or milk).
6. Bake at 200 ° C (392° F) for about 20 minutes with steam (you can do that by putting a small pan filled with boiling water in the oven; while the brioches are cooking the water will release steam and the brioches will remain soft inside). Let cool and dust with icing sugar.
Brioches semi-integrali di farro (con lievito madre).
Per 2 teglie (circa 12-14 brioches)
Panetto di lievito o biga
100 g di farina manitoba
50 g di lievito madre semisolido (con base di farina manitoba o farina 00)
acqua q. b.
150 g di farina manitoba
100 g di farina 00
100 g di farina integrale di farro
100 ml di latte a temperatura ambiente
2 uova (1 uovo servirà per lucidare le brioches)
60 g di burro ammorbidito
un pizzico di sale
50 g di zucchero integrale di canna
1 cucchiaino di miele
2 gocce di estratto di vaniglia
un po’ di buccia grattugiata di un limone biologico
zucchero a velo q. b.
1. Preparate il panetto di lievito la sera prima e lasciate lievitare tutta la notte a temperatura ambiente. Mescolate 100 g di farina manitoba e 50 g di lievito madre con un po’ d’acqua. Coprite con la pellicola e lasciate lievitare per 12 ore (a temperatura ambiente).
2. La mattina dopo mischiate le farine e aggiungete il panetto lievitato, un uovo intero, un tuorlo, 50 g di zucchero di canna, l’estratto di vaniglia, la buccia di limone e il miele. Amalgamate bene, poi aggiungete il burro e un pizzico di sale. Lavorate bene l’impasto, aggiungendo un po’ di farina se necessario.
3. Lasciate lievitare l’impasto fino a quando sarà raddoppiato di volume.
4. Dopo la lievitazione stendete l’impasto delicatamente con un matterello, poi dividetelo in due e tagliate dei triangoli.
5. Arrotolate le brioches e mettetele su due teglie imburrate e infarinate. Spennellate le brioches con dell’uovo sbattuto per lucidarle (potete anche usare del latte al posto dell’uovo).
6. Cuocete a 200 °C per circa 20 minuti con del vapore (cioè mettete nel forno anche un pentolino di metallo colmo d’acqua bollente; con questo metodo le brioches resteranno morbide dentro e non si asciugheranno). Lasciate raffreddare e spolverate con zucchero a velo.
9 thoughts on “Light Wholemeal Spelt Brioches”
These brioches looks beautiful! I love that they’re whole wheat- great job 🙂
Thank you so much lovely Jess! 🙂 I used only a part of whole wheat flour, but it works well. They were quite nice, especially warmed up in the morning!
These are lovely Serena! They look delicious plain and I know I would really enjoy them filled with custard. You always have such wonderful recipes. I really enjoy your blog.
Thank you Seana for your support! You are very kind! This blog is really a learning process to me and I really enjoy it!…Also looking at all the wonderful recipes posted from other talented bloggers like you, really inspire me to try new stuff! I love the whole experience and I hope it shows! 🙂
What a lovely breakfast idea! Those brioches look lovely!
Thank you so much! 🙂
I made them & loved them so much! They were fantastic even! xxx
Hi Sophie! Thank you so much for letting me know!! I actually made a few small changes, since I first posted the recipe, I don’t know if you have noticed…I am so glad that you liked them! :-))) I prepared them a few times now, then I freeze them and have them for breakfast…I’ll make some more this week…:-)