Ultra soft and fluffy brioche

Name: Ultra soft and fluffy brioche
Prep time: 45 min
Cook time: 25 min
Total time: 9 h 10 min
Yield: 8
Cuisine: En
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); 1 egg (or milk)

Snacks

8 servings

Very Easy

9 h 10 m

470 Kcal

Start your day on a cloud with this recipe for extra soft and fluffy brioche. This brioche contains very little butter, allowing you to indulge without guilt. Perfectly risen, this delight will ensure a quality breakfast and snack break. So give it a try with our step-by-step instructions below ↓ ↓

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)

Estimated cost: 2.04€ (0.25€/serving)

Materials

28 cm cake mold
A stand mixer
A brush

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Preparation

Preparation45 min

Waiting time8 hours

Cook time25 min

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.