Cookie Butter Brioche

Rich, buttery, and utterly decadent, this Cookie Butter Brioche is a dream come true for anyone with a sweet tooth. Flaky, tender layers infused with the deep flavor of cookie butter, all wrapped up in a golden, crispy package – it’s the perfect treat to start your day or satisfy your afternoon cravings.

Ready Time

3 hrs 30 mins

Yields

8 servings

Ingredients

1 1/2 cups warm milk
1/4 cup granulated sugar
2 teaspoons active dry yeast
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup unsalted butter, melted
1 large egg
1/2 cup cookie butter, softened
1 egg, beaten (for egg wash)
Confectioners’ sugar (for dusting, optional)

Instructions

In a small bowl, combine warm milk and 1 teaspoon of granulated sugar, then sprinkle yeast over the mixture and let it sit for 5-7 minutes, or until frothy. In a large mixing bowl, whisk together flour and salt.

Add melted butter, yeast mixture, and egg to the dry ingredients and mix until a shaggy dough forms.

Knead the dough on a floured surface for 10-12 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat oven to 375°F.

Punch down the dough and roll it out into a rectangle about 1/4-inch thick. Spread the softened cookie butter evenly over the dough, leaving a 1-inch border around the edges.

Roll the dough into a tight log, cut into 8 equal pieces, and place them on a baking sheet lined with parchment paper, leaving about 1 inch of space between each roll.

Cover with plastic wrap and let rise for another 30-40 minutes. Brush tops with beaten egg for a golden glaze.

Bake for 18-20 minutes, or until golden brown.

Dust with confectioners’ sugar, if desired.

Notes

Make sure to use high-quality, fresh yeast for best results. If using cookie butter for the first time, taste it beforehand to adjust the amount to your liking.

For a more pronounced cookie butter flavor, use 3/4 cup or more.

Don’t overmix the dough, as it can lead to a dense brioche. Keep the rising area warm and draft-free for even rising.

Let the brioche cool completely on a wire rack before serving or storing.

These brioche are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.