{"id":9906,"date":"2026-05-20T10:53:43","date_gmt":"2026-05-20T08:53:43","guid":{"rendered":"https:\/\/www.cookingformybaby.com\/en\/?p=9906"},"modified":"2026-06-08T15:27:51","modified_gmt":"2026-06-08T13:27:51","slug":"hazelnut-milk-brioche-rolls-baby-12-months","status":"publish","type":"post","link":"https:\/\/www.cookingformybaby.com\/en\/hazelnut-milk-brioche-rolls-baby-12-months\/","title":{"rendered":"Small Hazelnut Milk Brioche Rolls for Babies"},"content":{"rendered":"\n
Today, I decided to try making small brioche rolls for Alix\u2026 I wanted to give her brioche because I love that soft, pillowy texture, and I wanted to share it with her through a healthier recipe!<\/p>\n\n\n\n
Brioche rolls for baby<\/h2>\n\n\n\n
If you are looking for a super quick recipe loaded with sugar and fat, you can turn back now\u2014this recipe is not for you. You may as well buy a store-bought brioche! ^^<\/p>\n\n\n\n
This recipe really is not difficult to make at all. The longest part is the rising time, which is ESSENTIAL so the little brioche rolls rise properly. (There is a total of 2 hours 30 minutes of rising time in this recipe, during which you do absolutely\u2026 nothing! Well, you get on with your day, and goodness knows we always have plenty to do, right? ^^).<\/p>\n\n\n\n
Feel free to add a few chocolate chips to this recipe\u2014it is delicious!<\/p>\n\n\n\n
Here is what you need to make this recipe for small hazelnut milk brioche rolls for baby (from 12 months, cow’s milk-free, butter-free):<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n
\n
1\/3 cup + 1 tablespoon hazelnut milk (100 ml) (or almond milk or whole cow’s milk)<\/strong><\/li>\n\n\n\n
2 teaspoons dry baker’s yeast (6 g \/ one packet) (Do not use baking powder!!!)<\/strong><\/li>\n\n\n\n
2 cups flour (240 g, ideally T55 or all-purpose flour)<\/strong><\/li>\n\n\n\n
1 egg yolk for brushing<\/strong><\/li>\n<\/ul>\n\n\n\n
Preparation<\/h2>\n\n\n\n
In a mixing bowl (or in a Companion, Thermomix, or any stand mixer fitted with a dough hook), add the hazelnut milk (available in organic stores or large supermarkets), baker’s yeast, and sugar (I will say it again here: do not use baking powder, or you will not get the same result at all and you will be disappointed 🙁 ). Mix these 3 ingredients well. Let rest for 30 minutes so the yeast can activate and form a few bubbles on the surface.<\/p>\n\n\n\n<\/figure>\n\n\n\n
\n<\/figure>\n<\/div>\n\n\n\n<\/figure>\n\n\n\n
\n<\/figure>\n<\/div>\n\n\n\n
Add the flour, egg, and sunflower oil to this mixture. Knead for 2 to 3 minutes.<\/p>\n\n\n\n<\/figure>\n\n\n\n
\n<\/figure>\n<\/div>\n\n\n\n
Let the brioche dough rest in the bowl at about 77\/86\u00b0F (25\/30\u00b0C) (near a radiator, for example), covered with a clean kitchen towel. It should double in size. This step should take about 1 hour 30 minutes. It is long\u2026 but the good thing is that there is nothing to do while you wait ^^<\/p>\n\n\n\n
Actually, one small thing: once the dough has doubled in size, after about 1 hour, punch it down with your fist to release the gas.<\/p>\n\n\n\n<\/figure>\n\n\n\n
\n<\/figure>\n<\/div>\n\n\n\n
Let it rest for another 30 minutes; it will rise again.<\/p>\n\n\n\n<\/figure>\n\n\n\n
\n<\/figure>\n<\/div>\n\n\n\n
Flour your hands and divide the brioche dough into 8 equal portions. Feel free to stretch the dough well during this step if you want little brioches with a lovely stringy crumb. If the dough is very sticky, that is perfect\u2014that is exactly how it should be!<\/p>\n\n\n\n
Shape nice little brioche balls and place them on a sheet of parchment paper (not too close together, because they will rise!). By the way, if you want to add half a square of chocolate in the center or a few chocolate chips in the dough, now is the time to do it!<\/p>\n\n\n\n
Let the balls rise once more for about 30 minutes (this is also when you preheat the oven to 340\u00b0F (170\u00b0C)). Brush the tops of the little dough balls with egg yolk so the brioches are shiny and appetizing after baking.<\/p>\n\n\n\n<\/figure>\n\n\n\n
\n<\/figure>\n<\/div>\n\n\n\n
Baking<\/h2>\n\n\n\n
Bake at 340\u00b0F (170\u00b0C), convection setting, for 16 minutes. Here we go!!! (Keep a close eye on the baking time, because every oven is different!).<\/p>\n\n\n\n
The small brioche rolls are ready. Let them cool gently (feel free to open one in half, being careful not to burn yourself, to check that they are fully baked in the center).<\/p>\n\n\n\n
Store them in an airtight container for 3 days. You can serve them with a little chocolate, jam\u2026 in short, I will let you treat yourself and, most importantly, treat your babies.<\/p>\n\n\n\n
![\"Hazelnut](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2018\/07\/lait-noisette-pour-brioche-pour-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n![\"Yeast,](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2018\/07\/levure-lait-sucre-pour-brioche-pour-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n![\"Baby](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2018\/07\/pate-brioche-premiere-pousse-pour-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n![\"Punching](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2018\/07\/degazer-pate-brioche-pour-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n![\"Baby](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2018\/07\/pate-brioche-deuxieme-pousse-pour-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n![\"Brushing](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2018\/07\/badigeonner-brioche-avec-jaune-d-oeuf-pour-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n