The Best Soft and Fluffy Easter Brioche Muffins

Directions

• Preparation
  
  Start by activating the yeast. In 160 ml of warm milk, dissolve 1 tablespoon of sugar and add 20 grams of fresh yeast. Stir well and let it sit for 10 minutes, until the mixture becomes foamy.
  Meanwhile, beat 4 eggs with 200 grams of sugar using a mixer until pale and fluffy. Once the yeast is ready, add it to the egg mixture and continue mixing for 30 seconds, until smooth and uniform.
  Begin incorporating 640 grams of flour gradually while mixing. When the dough becomes too thick for the mixer, transfer it to a silicone kneading mat or a clean work surface. Continue mixing in the flour using a large spoon.
  Slowly add 40 ml of vegetable oil to the dough, stirring continuously. If the dough becomes too sticky, sprinkle in 2–3 tablespoons of flour. Eventually, switch to kneading by hand.
  Now add 80 grams of melted butter and knead until it is fully absorbed. The dough should feel soft and slightly oily, but not sticky. Add a bit more flour if needed.
  To develop the traditional “strings” texture of brioche, firmly lift and slap the dough against the counter a few times.
  Place the dough into a deep bowl, cover with plastic wrap and a kitchen towel, and leave in a warm place to rise for about 90 minutes, or until doubled in size.
• Cooking
  
  Once risen, gently knead the dough again and divide it into 24 equal portions (about 45–55 grams each). Flatten each piece into a small rectangle with your fingers.
  Add your filling of choice — I used about 50 grams of chocolate spread and 50 grams of wild strawberry jam. You can also leave some plain or use other fillings like nuts, dried fruit, or custard.
  Roll each filled rectangle into a log, then spiral it into a snail shape. Place each one into an aluminum muffin cup or a muffin tray slot.
  Cover and let them rise again for another 60 minutes.
• Finishing
  
  Once the muffins have completed their second rise and appear noticeably puffed and airy, it is time to prepare them for baking. In a small bowl, whisk together the egg yolk and milk until smooth and slightly frothy. Using a pastry brush, gently coat the tops of each muffin, making sure not to press down or deflate the dough, as preserving the airiness is key to achieving that soft, fluffy texture.
  After brushing, generously sprinkle a mix of vanilla sugar and granulated sugar over each muffin. This step adds not only sweetness but also creates a lightly crisp and beautifully caramelized top during baking. Place the muffins carefully in the preheated oven at 170°C (340°F), positioning them in the middle rack to ensure even heat distribution.
  Bake for approximately 20 minutes, keeping a close eye during the final minutes. The muffins should develop a rich golden-brown color on top while remaining soft inside. Avoid overbaking, as this can dry them out and reduce their signature tender crumb.
  
• Serving
  
  Allow the brioche muffins to cool slightly after removing them from the oven, as this helps the internal structure set while keeping them warm and irresistibly soft. When gently pulled apart, they should reveal delicate, stringy layers and a soft, airy texture, especially around the filling.
  These muffins are best enjoyed slightly warm, when the chocolate is still melted or the jam is soft and fragrant. Serve them as part of an Easter brunch, alongside coffee, tea, or a glass of milk. They also make a wonderful homemade gift, beautifully wrapped or arranged in a festive basket.
  For storage, keep them in an airtight container at room temperature for up to 2–3 days. If you wish to keep them longer, they freeze well — simply reheat gently before serving to restore their softness and flavor.