Bow Brioches

I’ve been thinking about making these ever since I baked my wreath brioches for Christmas! I’m so glad I finally made them, especially in time for Valentine’s Day. These Bow Brioches are also perfect for Galentine’s Day or any coquette event.

If you are looking for some coquette food inspo or Galentine’s Day food ideas, I hope you give these a try! They are much easier than they look, incredibly delicious, and so versatile.

Ingredients to make these bow brioches:

The ingredients are pretty simple, nothing fancy at all, here’s what you will need:

• Flour: I All-Purpose flour because it makes the brioche soft but sturdy enough to hold the bow shape. If you’re in Europe, look for T55 or T65 would work as well. Avoid using cake flour.
• Honey: adds moisture and a beautiful golden color to the crust. You can skip the honey if you don’t have any.
• Instant yeast: The leavening agent. Ensure it is fresh so the dough rises properly.
• Warm Milk: I use 2% cold milk, no need for anything fancy! Just measure it and pop it in the microwave for 30 seconds. Avoid using milk that is too hot!
• Sugar (Cane or White): I use Cane Sugar, but regular White Granulated Sugar works perfectly too.
• Vanilla Extract: This is the secret to making your kitchen smell like a professional French bakery. It adds that “bakery-style” depth to the dough.
• Eggs (Medium or Large): Eggs give brioche its rich color and soft texture. If your eggs are very large, the dough might feel sticky. Just add a tiny bit more flour at the end until the dough pulls away from the bowl.
• Pinch of Salt: Never skip this! Salt balances the sugar and actually helps the dough structure.
• Dye: Pink or red dye, you can use water gel, or powder. In this recipe I used oraganic beetroot powder (cause I’m still waiting for my gel colors to arrive). The beetroot powder will leave zero aftertaste, I highly recommend it.
• Unsalted Butter (Cold): unlike other recipes, I use cold unsalted butter. I found that it mixes better with this dough.

Measurements are posted in the recipe card below the instructions.

1. Make the dough:

To make the dough, add all of your ingredients to a stand mixer with the dough hook attachment, except for the butter. If you are using a dye, add it here, it’s easier. I added it later because I divided the dough into two parts.

1. Mix on low: Keep the mixer on low speed until everything is just combined. The dough might look a bit lumpy at first, but don’t worry, that is totally normal!
2. Add the butter: Once combined, keep the mixer on low and start adding the pieces of cold butter one by one.
3. Knead: After the butter is fully mixed in, increase the speed to medium. Let the mixer knead the dough for 8 to 10 minutes.

🎀 Tip: Do not skip this step! This long kneading time helps the gluten develop, which is what gives the brioche its strength to hold that beautiful bow shape without falling apart.

2. Let the dough rise:

After kneading for 8 to 10 minutes, your dough should look smooth and shiny. It shouldn’t stick to the sides of the bowl.

The Rise: Lightly grease a clean bowl with a little oil. Shape your dough into a smooth ball and place it inside. Cover the bowl and let it rise in a warm spot for 1 to 2 hours, or until it has doubled in size.

🎀 Tip: If the dough is still sticking to the bowl, add more flour one tablespoon at a time until it pulls away.

Step 3: Shape the Bows

Once the dough has doubled, it is time to work!

1. Prep your surface: Transfer the dough to your counter. Pro Tip: Instead of using flour, I like to grease my surface with a tiny bit of oil. This keeps the dough soft and easy to fold.
2. Divide: Cut the dough into equal parts. This recipe makes 16 medium-sized bows.
3. The Bow Shape: Roll each piece into a small ball, then use a rolling pin to flatten it into a circle.

4. Cut each circle as shown in the photo below: you tuck 1 and 2 under 3, then 4 and 5 under 6, and you will be left with the “tail” that will be wrapped under. Make sure you pinch the “tail” well under the bow so it stays there while baking.

👉🏻 Here’s a quick video on how I shaped them:

Second Rise: Place your bows on a baking tray lined with parchment paper. Brush them lightly with milk or an egg wash. Let them sit at room temperature to rise for only 30 minutes.

🎀 Note: Do not let them over-proof (rise too much).

Step 4: Baking

Preheat your oven to 165°C (330°F). Bake for 15 to 20 minutes. Then transfer them to a cooling rack, and serve.

🎀 How to keep them pink: If you want your brioches to stay a pretty pink/pale color without turning too brown: Place an empty baking tray on the top shelf of your oven. This blocks the direct heat from the top. Alternatively, if your oven allows it, turn off the top heating element. This ensures they cook perfectly through without losing their aesthetic color!