Make these easy turmeric sunflower brioches for your next spring-themed brunch. The recipe is simple to follow, and the steps to shape the petals are much easier than they look. The best part? You don’t need any special tools to make these, just basic kitchen tools!
Published: February 16, 2026 by Pamela.
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I’ve officially jumped into spring baking. It’s only mid-February and still raining like crazy outside, but I’m choosing to pretend it’s sunny instead.
Lately, I’ve been obsessed with making brioche dough and shaping it into cute designs, like my bow brioches and the other fun shapes I’ll be posting this season. These turmeric sunflower brioches were so fun to make and are much easier than they look. I love the turmeric flavor; it reminds me of a cake my mom makes called “sfouf.”
Let me show you how I made them!
Ingredients to make sunflower brioches:
- All-purpose flour: Provides the structure needed for bread. Avoid cake flour, as it lacks the protein required for a strong brioche dough.
- Sugar: Feeds the yeast and adds sweetness. You can use granulated white or cane sugar.
- Instant yeast: The leavening agent. Ensure it is fresh so the dough rises properly.
- Pinch of salt: Enhances the overall flavor.
- Warm milk: Activates the yeast and adds fat for a softer crumb. Ensure it is warm to the touch, not hot.
- Eggs (Medium or Large): Adds richness and color. If using large eggs, you may need a tablespoon more flour if the dough feels too sticky.
- Vanilla: For aroma and depth of flavor.
- Turmeric: Provides the natural yellow/golden color and a subtle earthy flavor.
- Cocoa Powder: For the centre of the sunflowers.
- Unsalted butter: Adds the classic buttery brioche texture. If using salted butter, skip the extra pinch of salt.
[Measurements are posted in the recipe card below the instructions.]
How to shape the dough into a sunflower:
1. After making the dough, remove a small portion for the flower centers. For a 660g batch of dough, set aside 100g and mix it with cocoa powder until fully colored.
Let both doughs rise in a warm spot for 1 to 2 hours until doubled in size.
Divide the yellow dough into 8 equal pieces and the cocoa dough into 8 equal pieces. Roll all pieces into smooth balls.
Roll out each yellow ball into a circle. Optional: Dust a little extra turmeric onto the yellow circles for a deeper, more vibrant color.
2. On each yellow circle, make 8 cuts toward the middle, leaving the center intact. Score each resulting petal twice with a knife, then pinch the ends firmly to create a pointed sunflower shape.
3. Using a knife, score a grid pattern (vertical and horizontal lines) into the cocoa dough. Press deeply so the texture remains visible after baking.
Then add a bit of water on the back of the cocoa circle and add it to the sunflower.
Here’s a quick video on how I made them 🌻
These are best enjoyed warm, and I love to heat them for 10 seconds in the microwave to make them perfectly soft again. They pair beautifully with honey, jam, or a hot cup of tea. For storage, keep them in an airtight container at room temperature for 2 to 3 days, or wrap them individually and freeze them for up to a month.
🌻 If you tried this Spring recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Turmeric Sunflower Brioches
Ingredients
- 2½ cups All-purpose flour
- 1 tsp Instant yeast
- Pinch Salt
- ⅓ cups Warm milk
- ¼ cups Granulated sugar
- 2 Eggs
- ½ tsp Vanilla extract
- ½ tsp Turmeric
- 60 g Unsalted butter
- Cocoa powder to color the centre
Instructions
Make the dough
- In a large mixing bowl, combine the flour, sugar, yeast, salt, warm milk, eggs, vanilla, and turmeric. Adding the turmeric now ensures it mixes in easily and colors the dough evenly.Knead for 5 minutes, on low, until everything is well combined and a rough dough forms.Add the cold butter to the mixture. Knead until the butter is fully incorporated into the dough.Increase the speed to medium and knead for a full 10 minutes. The dough should be stretchy and smooth, not teary.(Note: If the dough is too sticky, add a touch more flour; if it's too dry, add a small splash of milk.)
Divide the dough
- Once your main dough is fully kneaded and smooth, pull off a small piece. If your total dough weighs around 660g, you’ll want to take out about 100g.Add the cocoa powder to this smaller piece of dough and knead it by hand or in the mixer until the color is a solid, dark brown with no yellow streaks left. This gives you two separate doughs to work with: a large golden one for the petals and a small chocolate one for the "seeds" in the middle.
Rise
- Place both doughs in separate greased bowls. Let them rise for 1 to 2 hours until doubled in size.
Shape the Sunflowers
- Divide the yellow dough into 8 pieces and the cocoa dough into 8 pieces. Follow the steps in the images to shape the dough.
- Next steps.
Final Rise and Bake
- Place your shaped sunflowers onto a baking tray lined with baking paper. While they rest, preheat your oven to 175°C (350°F). By the time the oven is hot (about 15 to 20 minutes), the brioches will have puffed up slightly and be ready to bake.Bake for 15 to 20 minutes until the tops are golden.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- Video filmed using Arkon’s Remarkable Creator™ Pro+Plus Mount w/Ring Light (Code Buttercut for $$ off).
Nutrition
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