How long does Pull-Apart Flower Brioche take?

590 minutes in total: 20 minutes of preparation and 30 minutes of cooking. Add 540 minutes of resting time.

Which Tupperware product do I need?

This recipe is written for the Tupperware Silicone mould. See all 102 recipes for the Silicone mould on this site.

How many people does it serve?

The quantities are for 8 servings. Use the − and + buttons above the ingredients to adjust them.

For a sugar-topped brioche, scatter pearl sugar over the glaze just before baking. Once cool, keep it in a Tupperware bread container for 2 days.

Is it suitable for special diets?

Yes, this recipe is vegetarian.

Baking · Vegetarian

Pull-Apart Flower Brioche

Name: Pull-Apart Flower Brioche
Prep time: 20 min
Cook time: 30 min
Total time: 590 min
Yield: 8 servings
Ingredients: 350 g (2 3/4 cups) flour; 5 ml (1 tsp) salt; 50 g (1/4 cup) sugar; 4 eggs; 170 g (3/4 cup) butter, melted; 20 g (3/4 oz) fresh baker's yeast, crumbled (or 1 sachet dried baker's yeast); 30 ml (2 tbsp) lukewarm water (30 °C / 86 °F); Glaze: 1 egg yolk beaten with 15 ml (1 tbsp) water

A buttery brioche made from a soft, sticky dough that rests overnight in the fridge, then is rolled, folded and cut into pieces that bake together into a pull-apart loaf. The Flower Cake Mould holds each piece in its own petal, so the brioche tears neatly into portions.

In brief Pull-Apart Flower Brioche is a baking recipe cooked in the Tupperware Silicone mould. It takes 590 minutes in total and serves 8 servings.

Total time: 590 min
Prep: 20 min
Cook: 30 min
Rest: 540 min

Jump to recipe ↓

Product usedTupperware Silicone mould

Tupperware Silicone mould recipes (102)See the product ↗

+ Tupperware Mixing bowl

Ingredients

8servings

350 g (2 3/4 cups) flour
5 ml (1 tsp) salt
50 g (1/4 cup) sugar
4 eggs
170 g (3/4 cup) butter, melted
20 g (3/4 oz) fresh baker's yeast, crumbled (or 1 sachet dried baker's yeast)
30 ml (2 tbsp) lukewarm water (30 °C / 86 °F)
Glaze: 1 egg yolk beaten with 15 ml (1 tbsp) water

Method

Mix the flour, salt and sugar in a 3 l mixing bowl and make a well in the centre. Add the eggs, the melted butter and the yeast dissolved in the lukewarm water.
Whisk from the centre outwards, drawing in the flour a little at a time, until the dough is even. Close the bowl and refrigerate overnight, or for at least 5 to 6 hours.
Flour the pastry sheet and roll the dough out with a rolling pin into a square of about 30 cm (12 in).
Lift the dough off the sheet with a long silicone spatula without adding more flour, even though it sticks. Fold it in half, then in half again, to make a thick roll.
Roll it out along the full length of the sheet into a strip about a hand's width wide. Roll the strip up on itself and cut the long roll into 8 pieces.
Put one piece in each petal of the Tupperware Flower Cake Mould and the remaining pieces in the centre. Leave to rise for 4 hours in a warm place.
Brush the top with the egg yolk glaze using a silicone brush.
Put the mould in a cold oven set to 170 °C (340 °F) and bake for 30 minutes. Cover with a tea towel for 2 to 3 minutes before turning out.