Brioche Petal Wreath

Loey Krause


I saw the video that was going around and tried it, but the dough ingredients list was way off and there were no directions, and the Nutella called for was too sweet for my family. So I made a classic Brioche dough and a cinnamon and sugar filling and we loved it! I still love the shaping from the video, it's so much fun to do! Fillings can be whatever, next time I'll try it with fruit jams and a cream cheese in the layers.
Because of the long proofing, 6 hours or over night the first and 4-5 hours the second, it really is a 2 day project for me.

pinch tips: Perfect Bacon Every Time




8 generous portions


2 Hr


25 Min




2 1/2 c
(350 g) unbleached all-purpose flour
2 1/2 c
(375 g) bread flour
3 1/4 tsp
(1 1/2 pksg) active dry yeast
1/3 cup + c
(92 g) sugar (1/3 cup plus 2 tbsp)
1 Tbsp
2/3 c
6 large
22 Tbsp
(2 ¾ sticks, 310 g) butter at room temperature, cut into 10-12 pieces
3/4 c
brown sugar
3/4 c
finely granulated sugar
3/4 c
chopped walnuts or pecans
1 tsp

Directions Step-By-Step

Mix flours, yeast, sugar, salt, water and 5 eggs in stand mixer on low speed.
When thoroughly mixed, continue mixing low speed about 3-4 minutes until smooth, then another 3-4 minutes. it will be a very stiff dough.
Add the butter piece by piece, scraping the bowl and encouraging the butter to mix in smoothly as needed with a spatula.
Once the butter is completely incorporated, mix on medium speed for another 15 minutes until the cough is sticky and shiny.
Stir 1 minute on medium high to finish off. Should make a slapping sound in the bowl. It should stretch when pulled, not be too loose or break. If it is too loose, add a little flour. If it breaks, stir another couple minutes.
Place dough in a large bowl and cover with plastic wrap. The wrap should be in contact with the top surface of the dough. Proof the dough in the refrigerator for 6 hours to overnight.
Mix sugars, nuts and cinnamon in small bowl for filling.
Shape Petal Torte:
(This part was in a viral video, but the ingredients list with the video is wrong.)

Using HALF the dough recipe, divide dough into 4 equal quarters and shape each into a ball.

Roll each portion out to a circle about 10 inches across, using a plate or other kitchenware to cut a perfect circle of each. Place the circle on a piece of parchment paper.

Spread first circle with filling leaving a scant inch around the edge clean of filling. Place each of second and third circles of dough on top and spread each in the same manner, top with the 4th circle of cough.

Set a glass in the center to mark a circle. Using a board scraper so you don’t cut the paper, mark the dough in quarters, cutting four radii, then divide each quarter in half then half again for 16 evenly sized spokes. Taking 2 adjacent spokes, twist them away from each other twice and place outer tails flat. Work around the torte, twisting each pair. Take each pair of tails and press them together vertically, forming a petal shape, 8 petals. Remove glass. Place on baking sheet using parchment paper to lift.

Cover with plastic wrap to prevent drying out, and let proof/rise until double, light and puffy. (about 4-5 hours) Brush whole surface with egg white taking care not to miss any area.
Bake at 350 for 20-30 minutes, until nicely browned. it should sound hollow when tapped.

About this Recipe

Main Ingredient: Flour
Regional Style: French