Mother’s Day is coming in fast paces. Consequently I’m trying to come up with a delicious and edible gift with which I can surprise my mother. Of course I’m buying her flowers too but I know she loves and appreciates a homemade gift much more. Since I love creating different kind of breads I thought why not baking braided hearts using a rich and flavorful brioche dough. These hearts would be absolutely perfect for every breakfast or brunch table.

Mother’s Day recipe, Brioche recipe, sweet bread recipe, brunch recipe , breakfast recipe

What is important for this braided brioche hearts recipe?

• Firstly we have to make sure that the ingredients are at room temperature (Butter, eggs).
• Secondly proof the yeast. Proofing the yeast is the process where you dissolve the yeast with a little bit of sugar into the warm milk and let it rest covertly until the yeast is activated and gets foamy and bubbly.
• The most important thing for me is to measure my ingredients exactly thats why the amounts are noted down in grams. Weighing the ingredients is way more exactly than using cups.
• Im kneading the dough for about 10 minutes in my stand mixer or even longer when I’m using my hands. That is very important so that the gluten can develop properly .
• I give the dough enough time to rise. Don’t short cut this step. It’s risen properly when double in size.
• Don’t forget that second rising ! I let the dough rise a second time after forming the dough strings into hearts.

What I love about these easy Brioche hearts and why I think these are the best homemade Mother’s Day gift.

Since all the restaurants are still closed here in Austria most people will celebrate with their Mothers at home. For example I will surprise my Mom with an extended brunch. Above all a fluffy brioche bake is always a delicious brunch addition especially when homemade. right?!?

• The best thing about these sweet baked goods is that it can easily be baked by kids with a little help from their Dad or an older kid.
• My kids are always very proud of themselves when they can surprise me with something homemade.
• Forming these hearts will be a very fun occupation and a good way to spend some quality time together.
• I love the super soft and fluffy consistency.
• Brioche has always such a delish buttery flavor.
• This is the perfect edible gift for Moms who are in love with the city of love and have wanderlust.
• When you can’t meet with your mom on Mother’s Day because of covid but you want to leave a surprise on her front door.
• Your mom is a breakfast lover! I know she will love these brioche pastries.
• Lastly flowers are beautiful but can’t compare with something home baked .
• These hearts will transform every breakfast table into something special.

In the end…

There is nothing more to say then : GO GRAB THE RECIPE AND SURPRISE YOUR MOM OR SOMEONE YOU LOVE WITH THESE SWEET EDIBLE TREATS ASAP! ?

In short I hope you will enjoy my brioche hearts recipe as much as my family and I do. If you make that recipe please say “Hi” and let me know. Don’t forget to tag us on Instagram . What I love the most is hearing from you. 

Warm sugary cinnamon hugs Nina

Are you looking for more breakfast/brunch recipes? Maybe you would like to have a look at these deliciousnesses?.

• Antonia’s extremely fluffy chocolate chip banana pancakes
• Strawberry Rhubarb pastry tarts filled with creamy almond frangipane
• Chocolate overnight oats topped with creamy Dalgona Coffee cream
• Italian Asparagus Quiche
• Babka bread filled with blueberry jam

homemade brioche hearts for Mother’s Day

5 from 1 vote

Recipe by Nina Course: Bread, Breakfast, brunch, Mother’s DayCuisine: austrian, French

Servings

6

hearts

Prep time

15

minutes

Cooking time

18

minutes

Calories

485

kcal

resting time

2

hours 

Total time

2

hours 

33

minutes

This is a cute way to say thank you to your mom and surprise her for breakfast with something homemade for Mother's Day. This is an easy brioche recipe . Perfect for Mother's Day breakfast or brunch. Have a lovely time with your Mom.

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Ingredients

• For the dough

• 7 g 7 dry yeast For Ausrtian people thats one package

• 1 tsp 1 honey

• 200 ml 200 milk warm

• 480 g 480 all purpose flour

• 70 g 70 white sugar

• 1 tsp 1 salt

• 1 1 egg

• 1 1 egg yolk

• 70 g 70 butter room temperature

• for the finishing

• 2 tbsp 2 hail sugar sprinkled on the hearts before baking

• 1 tbsp 1 milk

Directions

• Dough
• Mix together the warm milk, honey and the yeast. Cover with plastic foil and let it rest for 10 minutes.
• In a bowl of a stand mixer attached with a dough hook mix together the yeast milk mixture with the rest of the dough ingredients and knead for about 10 minutes on low to medium spead until a soft smooth dough formed and pulls away from the bowl. If the dough is to stiff at some more milk. 1 tbsp milk at a time and continue kneading.
• Cover the dough with plastic wrap and let it rest at a warm place for 1 hour or double in size.
• After the resting time put the dough on a lightly floured surface and knead for 1 minute.
• Split the dough into 12 equal pieces.
• Roll every dough piece into a 40cm long strand.
• how to shape the hearts
• Braid 2 dough strands together and form a heart. Sling the braided ends together. repeat with all the other strands.
• Put the formed dough hearts on a baking tray covered with a baking sheet.
• Cover the hearts with plastic wrap and let it rest for another hour.
• Preheat the oven to 180 Degree Celsius (thats about 350°F).
• When the dough hearts are double in size brush them with egg wash and sprinkle with hail sugar.
• Bake for 18-22 minutes or until golden brown.
• After the hearts are finished baking let them cool completely .
• Enjoy.

Nutrition Facts

• Calories: 485kcal
• Carbohydrates: 80g
• Protein: 11g
• Fat: 13g
• Saturated Fat: 7g
• Trans Fat: 1g
• Cholesterol: 88mg
• Sodium: 501mg
• Potassium: 161mg
• Fiber: 2g
• Sugar: 19g
• Vitamin A: 432IU
• Vitamin C: 1mg
• Calcium: 64mg
• Iron: 4mg

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The post The best homemade Mother’s Day gift: easy Brioche hearts appeared first on Two Sisters Living Life.

This post is dedicated to my favourite Easter sweet bread. The Pinze! The Pinze is a traditional Austrian milk bread recipe or better said a brioche dough recipe. What makes this brioche dough unique is the aniseeds flavour. I made these Easterly loafs with the tangzhong method which makes this sweet bread extra fluffy and soft. These Pinzen can’t be missed on any Easter brunch table.

The Pinze is my favourite Easter pastry in the world. Every year I’m looking forward with excitement for spring season to begin. because I know I’ll get these fluffy buttery brioche breads with their unique taste in every bakery in Austria. The only problem there is with Pinzen is that not every bakery makes them right. Most bake them to try. That’s why I developed this recipe. The Pinzen have their unique aniseeds flavour but are fluffy, soft and juicy.

The Pinze- a traditional Austrian Easter milk bread recipe

It all start with aniseeds.

The uniqueness of a Pinze is her flavour. And the flavour comes from aniseeds which get soaked in warm white wine overnight. That’s my first step which I prepare the day before starting with the original process of baking.

• I heat 120ml of white wine in the microwave for 30-40 seconds and mix the wine with 1 1/2 tsp of aniseeds.
• I let the seeds soak overnight.
• In the morning I strain the wine. I discard the seeds but I keep the flavoured wine .

The tangzhong method.

After straining the whine I mix the wine together with the milk and a small part of the flour and bring everything to a boil and begins to thicken to a slurry. Don’t forget to constantly stir everything. This is called a tangzhong. The tangzhong or water roux is a mixture of both liquid and flour that you stir and cook until the starches in the flour gelatinize and the mixture thickens.That way the starches can hold twice as much liquid than a normal yeast dough.

Not only does the starch in the flour absorb more liquid; since heating the starch with water creates structure, it’s able to hold onto that extra liquid throughout the kneading, baking, and cooling processes.

The advantages:

• Since there’s less free (unabsorbed) water in the dough, it’s less sticky and easier to knead
• The bread or rolls may rise higher, due to more water creating more internal steam (which makes bread rise in the oven — along with the carbon dioxide given off by the yeast)
•  Having retained more water during baking, bread and rolls will be moister, and will stay soft and fresh longer

The dough itself.

• At first I pour the tangzhong into the bowl of a stand mixer with the hook attached, and let it cool slightly.
• Secondly I added the rest of the dough ingredients to the bowl and start kneading it on low for 5 minutes.
• When the dough comes together I increase the speed to medium. I let it knead for another 10 minutes until the dough is elastic and won’t stick any longer to the side of the bowl.
• At last I cover the bowl with plastic wrap and let the dough rise until double in size at a warm place.

The rising of the dough.

After the brioche dough has risen for the first time I knead it for a couple of minutes and let it rise again until doubled. I repeat the kneading and rising process 4 times. Every rising will take shorter than the last one. Through this process the pores of my milk bread will get finer and smaller which is another characteristic feature of a Pinze.

The shaping and cutting.

After I deflated the brioche dough for the last time i cut the dough into 10 equal heavy parts. But you can also leave half the dough whole for one big loaf and only cut the other half into 5 equal parts.

The shaping.

I take every dough piece and start pulling the outer sides into the middle where i pinch them together. I do that for 2-3 times until the dough got some tension and is already shaped like a ball. After that I put the dough on the counter and bend my fingers around the dough ball and start circling it inside of my hand until its perfectly round in shape. Repeat this with every dough piece. Put the dough balls on a baking tray covered with baking sheet.Leave enough space between the doughs. I wouldn’t recommend more than 5 Pinzen on a baking tray. Let it rise one final time. Give them enough time to double in size. After that brush them with the egg wash.

The Cut – which makes The Pinze inimitable

You need for the 3 parts cut a scissors. I put one tip of the scissors upright about 1/3 deep into the dough and cut 3 times from the inside to the outside into the dough.

After giving every Pinze their signature cut, bake them in the preheated oven for about 20-30 minutes. depending on how the size and colouring is.

Make sure to give my favourite kind of brioche recipe a try. You won’t be disappointed . Promised ! However I love to bake the milk bread for Sunday mornings. I often prepare it the day before and let the formed dough balls rise in the fridge overnight. Brushing and Cutting them in the morning.

These fluffy goodnesses are best enjoyed with my delicious recipe for a decadent Vanilla and Rosemary flavoured Orange Jam. Make sure to check out the recipe.

Tag us on Instagram and Facebook @twosisterslivinglife or #twosisterslivinglife so that we can see what you created and pin our recipes for later. Pinterest we love you.

Sweet and fluffy hugs, yours truly Nina

The Pinze – an Austrian Easter milk bread recipe

5 from 68 votes

Recipe by Nina Course: Breakfast, brunchCuisine: austrian

Servings

10

small loafs

Prep time

15

minutes

Cooking time

20

minutes

Calories

335

kcal

resting time

3

hours 

This is a traditional Austrian Easter Recipe for a Pinze which is a fluffy slightly sweet and buttery milk bread with an Anis seed flavor. This milk bread cant be missed on any Easter brunch.

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Ingredients

• For the Tangzhong

• 60 g 60 all purpose flour

• 120 ml 120 milk

• 140 ml 140 white wine

• 1,5 tsp 1,5 aniseed

• For the dough

• 440 g 440 all purpose flour

• 1 packet 1 dry yeast about 8g or 20g fresh yeast

• 80 g 80 sugar

• 1/4 tsp 1/4 salt

• 1 tsp 1 vanilla sugar

• peel of 2 oranges

• 90 g 90 butter slightly melted

• 3 3 egg yolks large at room temperature

• For the egg wash

• 2 2 egg yolks

• 1 tbsp 1 cream

Directions

• The night before mix together the white wine and the aniseeds. Heat in microwave for 30 seconds and let them soak overnight.

  • 

• For the Tangzhong
• Mix togehter the strained white wine, milk and flour in a pan with a whisk.
• Start heading the mixture under constant stiring until it start bubling and thickens. Turn off the heat and stir everything until its homogenous and came together to a slurry.

  • 

• Put the slurry into the bowl of stand mixer and let it cool slightly.
• For the dough
• Add to the tangzhong (slurry) all the ingredients of the dough and start mixing wtih a hook.
• Start kneading the dough on slow for about 5 minutes.
• Then increase speed to medium and knead for another 10 minutes. The dough is ready when it doesnt stick anylonger to the side of the bowls.
• Cover the bowl with plastic wrap and let the dough rise at a warm place until double in size. This will take about one hour.
• When the dough is double in size knead it for about 5 minutes, cover it again and let it rise again until double in size.repeat the kneading and rising for 2 more times. Every next rising will need less time.
• After the 4th rising knead the dough one more time and cut the dough into 2 eaqual parts.Cut every half into another 4 equal part so that you will have 8 small Pinzen or leave one half for one big Pinze and cut onply the other half into 4 small parts.
• Now take every dough piece and pul the outer sides into the the middle 2-3 times. and pinch togehter. Then put the dough with the seam down on the woriking surface. cover the round dough piece with your hand. Fingers are crooked slightly to cover the dough ball and now start rolling the dough until round. Place it on a baking tray with a baking sheet on it. Repeat this process with every dough piece.
• When all the dough pieces are formed cover them and and let them rise one final time until double in size.
• When the dough balls are double in size put the egg wash on top.
• Cut them from the middle to the outer sides 3 times. It should be a deep cut.

  • 

• Put a baking tray filled with water on the bottom of your oven and preheat the oven to 210°C or 410°F.
• Bake The smaller Pinzen loafs for about 15-20 minutes ore until they are a darker golden brown.Larger Loafs bake for about 20-25 minutes. Or a darker golden brown.
• Take loafs out of the oven and let them cool completely .Enjoy<3

Nutrition Facts

• Calories: 335kcal
• Carbohydrates: 48g
• Protein: 7g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 120mg
• Sodium: 135mg
• Potassium: 100mg
• Fiber: 2g
• Sugar: 9g
• Vitamin A: 396IU
• Calcium: 37mg
• Iron: 3mg

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The post The Pinze – a traditional Austrian milk bread recipe appeared first on Two Sisters Living Life.