Truffle Brioche Recipe
Housemade Rolls, Truffle Butter, Shaved Black Truffles
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brioche Dough
Truffle Butter
Garnish
Method
Brioche Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm milk (110°F/43°C) with the active dry yeast and granulated sugar. Let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the yeast mixture and eggs. Mix until a rough dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
Incorporate the Butter
Gradually add the softened unsalted butter, kneading until fully incorporated, about 5 minutes.
- 5
First Rise
Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.
- 6
Shape the Rolls
Once risen, punch down the dough and divide it into equal pieces. Shape each piece into a ball and place in a greased baking dish.
- 7
Second Rise
Cover the rolls with a kitchen towel and let them rise again until doubled, about 30-45 minutes.
- 8
Bake the Rolls
Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown.
Truffle Butter Preparation
- 9
Make the Truffle Butter
In a mixing bowl, combine softened unsalted butter with black truffle oil. Mix until well combined. Fold in shaved black truffles to taste.
Serving the Brioche
- 10
Serve with Truffle Butter
Once the brioche rolls are baked and slightly cooled, serve warm with a generous spread of truffle butter and additional shaved black truffles on top.
