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  • Servings Recipe for a dozen brioches people



120 g cold infused milk

180 g milk

30 g ground coffee


Brew the ground coffee in the hot milk for 15 minutes. Strain through a fine sieve and reweigh to 120 g.


333 g flour

15.3 g yeast

6.66 g salt

60 g egg

50 g butter

33.33 g La Perruche® Cassonade brown sugar

200 g Beurre de tourage (dry butter)

5 g ground coffee

Total weight: 802 g


Place the flour and yeast in the bowl of the mixer on one side. Pour in the salt, eggs, butter and cold infusion on the other side. Using a dough hook, knead the dough for 4 to 5 minutes at low speed, then for a few minutes at higher speed before pouring in the Cassonade la Perruche® brown sugar, and continuing to knead until it reaches 25 °C. Cover bowl with cling film and leave to rise for 1 hour at room temperature. Knock the dough back, roll out and freeze for 2 hours before refrigerating overnight.


To make the coffee butter, use a dough hook to mix the dry butter with the ground coffee, and form a square measuring approximately 17 cm x 17 cm.


The next day, roll out the pastry into a rectangle, place the square of (not too cold) coffee butter in the centre and fold the dough over it. Make 2 single turns, refrigerate for 30 minutes, then make another single turn. Leave to rest in a cool place for 1 hour before rolling out to a thickness of 4 mm.


Cut into strips measuring approximately 3.5 cm x 22 cm. Sprinkle with Cassonade la Perruche® brown sugar, roll and seal by pressing lightly with a rolling pin and moistening with a little water. Place in a 7 cm diameter ring lined with butter and Cassonade la Perruche® brown sugar. Leave to rise for 90 to 120 minutes at 27-28 °C.






Coffee syrup

85 g infusion

120 g water

10 g coffee


Brew the coffee in hot water for about 15 minutes. Filter and reweigh to 85 g.


85 g infusion

85 g La Perruche brown sugar

85 g glucose

Total weight: 255 g


Add the Cassonade la Perruche® brown sugar and glucose to the infusion, then bring to the boil and leave to cool.



To finish

Brush the brioches lightly with a little coffee syrup and place in the oven at 170 °C for around 15 minutes.

Chef's tip

I devised this flaky brioche recipe for the Concours 1 des Meilleurs Ouvriers de France competition. What I like here is its lightness, both in terms of taste and texture. It is also low in sugar, which is accentuated by the use of coffee which provides the tangy notes. It’s the Cassonade la Perruche® brown sugar that gives it all the caramelised deliciousness, with a lovely crispness all over the outside of the brioche.

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