Brioche Bouclettes (Curly brioche)

This brioche is going around the French Culinary blogosphere at the moment. I love the look of this brioche, it’s so pretty and I also like the concept of basting your brioche in a dark sweet syrup, so yummy! I have made a mix of 2 recipes I saw in La popotte de Manue and A 2 mains Cape délice.

Ingredients

2 egg yolks
3 tbsp sugar
1/2 tsp salt
80g butter, cut into chunks
140g milk
1 sachet instant yeast (or 12g fresh yeast)
350g flour

Syrup:
2 tbsp golden syrup
2 tbsp dark brown sugar (like muscovado)
2 tbsp butter
1 tbsp demerera sugar
1 tsp ground allspice

Method

  1. Put the milk, 1 tbsp sugar and the yeast in the TM bowl and warm 3 min/37C/speed1
  2. Add the flour, salt and remaining sugar and knead 3 min
  3. Add the egg yolks and butter and knead again 5 min.
  4. Leave to rest 1 hour in a slightly oiled glass bowl covered with a tea towel in a warm non drafty place.

    Dough after 1 hour rise












  5. Roll down the dough to 5mm thick and cut out rounds with a 6cm wide pastry cutter.









  6. Take 3 rounds and place them side by side slightly overlapping.









  7. Cut them in the middle (I used a pizza cutter)









  8. Roll them together starting from the most underneath piece of dough.








  9. Place them cut side down in a baking tin (I used silicone) and leave some room around them so they can rise properly.

    Before the rise












  10. Leave to rise, covered with a tea towel for 1 hour in a warm place.

    After the rise.












  11. Make the syrup: bring to the boil all the ingredients 3 min/100C/speed 2. Brush the brioche with the syrup.
  12. Preheat the oven at 180C and bake for 30 to 35 minutes (check the brioche at 25 minutes, for me it was done!)

14 Responses to Brioche Bouclettes (Curly brioche)

  1. Wouawww!!!!! elle est superbe!! quel boulot, mais quelle récompense!!
    Si elle est aussi bonne que belle, vous avez du vous régaler!!
    Bravissimo!!

    • Oui je confirme, elle est vraiment très bonne. Par contre, il faut la manger de suite ou bien la congeler et la réchauffer juste avant de la manger pour qu’elle soit au top. Merci et bises !

  2. Encore une prouesse de ta part, Nora ! Quelle beauté de brioche ! Quand j’aurai fini mon régime je la ferai, elle est trop belle ! Merci d’avoir partagé cette recette avec nous.

  3. Wow oh wow! I can not wait to try it. I agree with everything said by Madame Thermomix above! (Except for the part about ‘le regime’ … car moi, je ne fait pas de régime 😉 Merci aussi, thank you also for the excellent photo instructions.

  4. This looks amazing. Thanks for the detailed instructions. I will definitely make it.

  5. je n’arrivais pas a poster hier ?? vu que tu a eu des soucis sur ton site…je voulais te remercier et je ne connais pas avec le sirop je vais essayer bonne soiree bises

  6. Thank you all for your lovely comments!

  7. absolutely bloody delicious.
    i want this brioche inside of me NOW.

    youre blog has such beautiful photography and inspiring recipes – Lovely 🙂

    Hamilton.

  8. Hi Nora,
    Thank you so much for this. I finally made this today with my 4 year old. I had it book marked for ages, but was afraid it would take too long and was too fiddly. Let me say it was unbelievably simple (my 4 year old used the pizza cutter, rolled the dough and but it in the tin), took hardly any time at all (other than the time waiting for it to rise) and my now my 4 year old has told me it it the best bread she has ever had.
    I hope you and your family have an awesome new year!
    Kind regards,
    Nicole

  9. I just saw a picture of this beautiful creation, but it was topped off with powder sugar…can I still do that even though it has baked with the syrup? First time to make this bread….Ive been trying to translate all the pictures and wording…ugh….Thank You

  10. French Foodie, …please share with me your idea, if I use a brioche pan that measures 3x4x8….how should I place the rolls…can I stack them? Thanks

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