Ultra soft and fluffy brioche

Ingredients

• 1 packet of dry baker's yeast (5 g)
• 280 ml milk
• 500 g flour
• 1 egg
• 40 g sugar
• 5 g salt
• 40 g softened butter (or margarine or vegetable oil)

For glazing:

• 1 egg (or milk)

Materials

• 28 cm cake mold
• A stand mixer
• A brush

Preparation

• Put the dry yeast in the bowl and add a tablespoon of warm water. Leave to rest for 10 minutes at room temperature.
• Add milk, flour, egg, sugar, and salt. Knead for 10 minutes.
  
• Add softened butter and knead for another 10 minutes.
• Cover with a cloth and let it rest for 2 hours at room temperature. Remove the cloth and wrap the bowl with plastic wrap. Refrigerate for 12 hours.
  
• Degas the dough by applying some pressure to remove the air. Make balls weighing 4 ounces (115 g). Place the balls in a greased mold. Put the mold in a warm place and let it rise for 2 hours.
• Preheat the oven to 320°F (160°C). Place a small container of water in the oven. Once risen, gently brush the dough with the beaten egg. Bake for 25 minutes at 320°F (160°C).
  
• There you have it, your brioche is ready!

Observations

Rising time:
You can let the dough rise for 5 to 6 hours at room temperature or for 2 hours at room temperature followed by 1 night in the fridge. It will be easier to handle.

Unmolding:
Once the brioche is baked, unmold it promptly and let it cool on a rack. If you leave it in the mold to cool, it will condense and become damp.

Storage:
You can keep it for several days. To prevent it from drying out, store it in an airtight container or a freezer bag.

Cookware

Attributes

Questions

Photos of members who cooked this recipe

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