Brioche Pastries Montebello are a delightful Italian-inspired treat: soft, buttery brioche dough wrapped around a rich, nutty filling of almonds and chocolate, then baked until golden and finished with a sweet glaze. This recipe works because the dough is forgiving for home bakers, and the filling is simple yet luxurious, making it a perfect weekend baking project or a special breakfast indulgence.
Ingredients
- For the dough: 4 cups (500 g) all-purpose flour, plus extra for dusting
- 1/2 cup (100 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast (one packet)
- 1 tsp salt
- 3 large eggs, at room temperature
- 1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
- 1/2 cup (113 g) unsalted butter, softened, cut into cubes
- For the filling: 1 cup (120 g) almond flour
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) unsweetened cocoa powder
- 1/4 cup (57 g) unsalted butter, melted
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 cup (85 g) semisweet chocolate chips (optional)
- For the glaze: 1 cup (120 g) powdered sugar
- 2–3 tbsp (30–45 ml) milk
- 1/2 tsp vanilla extract
Instructions
- Make the dough: In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, beat the eggs and warm milk together. Pour the wet ingredients into the dry and mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. Gradually add the softened butter, a few cubes at a time, kneading until each addition is fully incorporated. The dough will be soft and slightly sticky—resist adding too much flour.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Make the filling: In a medium bowl, stir together the almond flour, sugar, cocoa powder, melted butter, egg yolk, and vanilla until a thick paste forms. If using chocolate chips, fold them in.
- Punch down the dough and turn it onto a floured surface. Divide into 12 equal pieces (about 80 g each). Roll each piece into a ball, then flatten into a 4-inch (10 cm) circle.
- Spoon about 1 tablespoon of filling onto the center of each circle. Gather the edges up and pinch to seal, forming a ball. Place seam-side down on a parchment-lined baking sheet, spacing them about 2 inches (5 cm) apart.
- Cover the pastries loosely with plastic wrap and let rise for 30–45 minutes, until puffy. Meanwhile, preheat your oven to 375°F (190°C).
- Bake for 20–25 minutes, until golden brown. The internal temperature of the dough should reach 190°F (88°C) for a fully baked, non-doughy center. Transfer to a wire rack to cool slightly.
- Make the glaze: Whisk together the powdered sugar, 2 tablespoons of milk, and vanilla until smooth. Add more milk a teaspoon at a time if too thick.
- Drizzle the glaze over the warm pastries. Let set for 10 minutes before serving.
Tips
- Use instant yeast for a faster rise; if using active dry, dissolve it in the warm milk with a pinch of sugar and let it foam for 5 minutes before adding.
- If the dough feels too sticky, add flour one tablespoon at a time, but keep it soft—over-flouring will make the pastries dense.
- For a richer flavor, substitute 1/2 cup (60 g) of the all-purpose flour with bread flour; this adds chewiness.
- Don’t skip the second rise—it ensures light, airy pastries. If your kitchen is cool, place the baking sheet in a turned-off oven with a bowl of hot water.
Serving Suggestions
Serve these pastries warm or at room temperature with a cup of espresso or cappuccino for an Italian breakfast. They also pair beautifully with a dollop of whipped cream or a scoop of vanilla gelato for dessert.
Variations
- Swap the chocolate filling for a classic almond paste (almond flour, sugar, egg white, and almond extract) for a more traditional Montebello.
- Add a teaspoon of orange zest to the dough for a citrusy twist.
- Instead of glazing, dust the baked pastries with powdered sugar.
- For a savory version, omit the sugar and cocoa, and fill with a mixture of ricotta, spinach, and Parmesan—bake at the same temperature.
Storage and Reheating
Store the pastries in an airtight container at room temperature for up to 2 days. For longer storage, freeze them (un-glazed) for up to 2 months. To reheat, thaw overnight in the refrigerator, then warm in a 350°F (175°C) oven for 5–8 minutes. Reheat glazed pastries in the microwave for 15 seconds, but note the glaze may melt.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after the first rise, punch down the dough, cover it tightly, and refrigerate overnight. The next day, let it sit at room temperature for 30 minutes before shaping.
Can I use bread flour instead of all-purpose? Absolutely. Bread flour has more protein, which gives a chewier texture. Use the same amount by weight (500 g).
My filling is too dry—what should I do? If the filling crumbles, add a teaspoon of milk or melted butter until it holds together. The consistency should be like soft cookie dough.
Why didn’t my dough rise? The most common cause is expired yeast or liquid that was too hot (over 120°F/49°C kills yeast). Check the date on your yeast and use a thermometer for the milk.
Can I add a glaze with rum or liqueur? Yes, substitute 1 tablespoon of the milk with rum or amaretto for an adult twist. Note that the alcohol won’t cook off in the glaze, so it’s not suitable for children.
How do I know when they’re done? The pastries should be deep golden brown, and the internal temperature should read 190°F (88°C). If you don’t have a thermometer, tap the bottom—it should sound hollow.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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