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Mini stuffed honey brioche

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400 g g Flour Flour
30 g g Black currants Black currants
20 g g Baker'S Yeast Baker'S Yeast
4 TBS TBS Honey Honey
20 g g Brandy Brandy
1 TBS TBS Unsalted butter Unsalted butter
1 Eggs Egg
2 TBS TBS Sugar Sugar
2 TBS TBS Olive oil Olive oil
1 TS TS Salt Salt
150 ml ml Water Water
Marmalade Marmalade
Praline Cream Praline Cream

Mini stuffed honey brioche

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60 min


  1. Put the raisins in a bowl, cover with lukewarm water and let them soak for 15 minutes.
  2. Drain them from the water and cover them with brandy, let sit for about 1 hour.
  3. In a big mixing bowl add the flour with the salt, olive oil and honey
  4. Dissolved the yeast in a little lukewarm water and add to bowl.
  5. Add the raisins with the brandy and the rest of the water. Mix all the ingredients well
  6. Remove the dough from the bowl and Place on a floured counter and knead until smooth and compact.
  7. Shape the dough into small balls that you will place on a lightly greased and floured baking sheet.
  8. Cover them with a clean cloth for about 2 hours at room temperature until they expand.
  9. Once they are ready, brush the top with egg yolk and sprinkle with sugar.
  10. Place in the oven and bake at 200°C for 30-35 minutes (air function).
  11. Let slightly cool
  12. Cut them diagonally in half and fill with the jam of your choice or with the hazelnut praline.