Brioche Bites


  • 450 g (2 2/3 cups) White bread mix
  • 1 package Dry yeast
  • 75 g (1/3 cup) Softened butter or margarine
  • 235 ml (1 cup minus 1 tbsp.) Slightly warmed milk (around 30° C)

Topping 1

  • 75 g (1/3 cup) Butter, melted

Topping 2

  • 150 g (1 cup) Brown sugar
  • 1 tsp (2.5g or to taste) Ground cinnamon (optional)


  • 180 g (1 1/2 cups) Icing sugar
  • 2 tbsp Milk
  • 1/2 tsp (2.5 ml) Vanilla


  • Put the mixture and the yeast in the bottom of a bowl and mix with a fork.
  • Make a hollow in the center and add the butter and milk.
  • Mix with a fork until the mixture becomes firm.
  • Empty the contents of the bowl onto a clean, dry surface then fold and press the dough with the heels of your hands until all the flour is absorbed by the dough ball and the dough becomes sticky. (Kneading for a few more minutes will give better results).
  • Return the dough to the bowl and cover with plastic wrap (without touching the dough) and let rise for one hour at room temperature.
  • Generously butter a 13 x 9 inch pyrex pan or 12 inch cast iron casserole dish.
  • Break up any clumps of the brown sugar and sift onto the dough. Add cinnamon (if desired).
  • When the hour is up, put the dough back on the floured surface and then knead the dough for one to two minutes to release the gas.
  • Divide into 35 small scoops of about 22 grams (a mini ice cream scoop does the trick).
  • Melt the butter (Topping 1).
  • Dip each ball of dough into the melted butter then roll in the brown sugar.
  • Place 7 X 5 balls in the rectangle mold or randomly into the casserole dish.
  • Let double in volume for 1 to 2 hours in a place where the surface will not crust (Ex: microwave).
  • Bake at 350° F / 175° C for about 45 minutes.
  • While baking, prepare a large plate (or cookie sheet) that will cover the entire surface of the baking pan.
  • Let cool for 15 minutes before unmolding.
  • To unmold, put your oven mitts back on and place the large plate upside down on the mold. Then, holding the plate in place with the thumbs of both hands, turn the mold and the plate upside down (the plate will then be upright). Remove the mold.
  • Let cool for a few more minutes before devouring.


  • Whisk all the ingredients together until blended.
  • Place in a dip bowl on the side or spread over hot buns.