French Cupcakes (Brioche) Recipe
These French Cupcakes are soft, buttery, and utterly delightful—perfect for breakfast or dessert!
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Stand mixer or hand mixer
- Cupcake pan
- Parchment Paper or Cupcake Liners
Ingredients
- 350 g all-purpose flour
- 10 g fresh yeast
- 4 large eggs
- 50 ml milk
- 20 g sugar
- 200 g soft butter
Instructions
- Begin by activating your yeast. In a small bowl, combine the fresh yeast with the milk and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the all-purpose flour and sugar. Mix them together until well combined.
- In a separate bowl, beat the eggs until they are light and frothy. Once your yeast mixture is frothy, pour it into the eggs and mix well.
- Gradually add the wet mixture into the dry ingredients while mixing with a whisk or a stand mixer fitted with a dough hook. Mix until a rough dough starts to form.
- With the dough still mixing, slowly incorporate the soft butter. Continue mixing until the dough is smooth and elastic.
- Place your dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until it has doubled in size (1-2 hours).
- Once your dough has risen, punch it down to release the air. Divide the dough into equal portions and shape them into balls.
- Cover the shaped dough with a kitchen towel and let them rise for another 30 minutes.
- Preheat your oven to 180°C (350°F).
- Bake your French cupcakes for about 15-20 minutes or until they are golden brown.
- Once baked, allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack.
Notes
- Ensure your yeast is fresh for optimal rising.
- Mix just until combined to avoid dense cupcakes.
- Store leftovers in an airtight container for up to 2 days.