Ultra-soft, pull-apart brioche

Snacks
Very Easy
9 h 10 m
315 Kcal

Start your day on a cloud with THE recipe for extra-soft, pull-apart brioche. This brioche is made with very little butter, so you can enjoy it without feeling guilty :-) Perfectly risen, this delight will make for a wonderful breakfast or afternoon snack. So give it a try, following our step-by-step instructions below ↓ ↓

Ingredients

8

For the egg wash:

Materials

  • 28 cm loaf pan
  • A stand mixer
  • A pastry brush

Preparation

Preparation45 min
Waiting time8 hours
Cook time25 min
  • Ultra-soft, pull-apart brioche - Preparation step 1Put the dry yeast in the bowl and add a tablespoon of warm water. Leave to rest for 10 minutes at room temperature.
  • Ultra-soft, pull-apart brioche - Preparation step 2Add milk, flour, egg, sugar, and salt. Knead for 10 minutes.
  • Ultra-soft, pull-apart brioche - Preparation step 3Add softened butter and knead for another 10 minutes.
  • Ultra-soft, pull-apart brioche - Preparation step 4Cover 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.
  • Ultra-soft, pull-apart brioche - Preparation step 5Punch down the dough to remove the air. Shape it into balls weighing 4 ounces each. Place the balls in a greased pan. Put the pan in a warm place and let the dough rise for 2 hours.
  • Ultra-soft, pull-apart brioche - Preparation step 6Preheat 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).
  • Ultra-soft, pull-apart brioche - Preparation step 7There you have it, your brioche is ready!

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FAQ ❓

How long should brioche dough rise?

You can let the dough rise for 5 to 6 hours at room temperature, or for 2 hours at room temperature followed by an overnight rest in the refrigerator. It will be easier to handle.
Once the brioche is baked, remove it from the pan promptly and let it cool on a wire rack. If you leave it in the pan to cool, condensation will form and it will become damp.
You can keep it for several days. To prevent it from drying out, store it in an airtight container or a freezer bag.
For even softer brioche, you can add a little powdered milk to the mixture or replace some of the flour with cornstarch.
Resting time allows the dough to rise properly, which is essential for light, airy brioche. Don't skip this step!
Yes, you can replace the butter with margarine or vegetable oil, but this may slightly change the brioche's texture and flavor.
To check if it's done, insert a knife into the center of the brioche: it should come out clean. If the brioche is still moist, bake it for a few more minutes.
Yes, you can prepare the dough the day before and let it rest in the refrigerator. This will develop the flavors of your brioche even further!

Nutrition

for 1 serving / for 100 g
Calories: 315Kcal
  • Carbo: 50.4g
  • Total fat: 7.1g
  • Saturated fat: 3.6g
  • Proteins: 10.6g
  • Fibers: 2.5g
  • Sugar: 7.6g
  • ProPoints: 8
  • SmartPoints: 10
Nutritional information for 1 serving (118g)

Cookware

oven

Attributes

Suitable for freezing
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Questions

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Vincent SabourdyVincent Sabourdy
Co-founder and publishing director of Petitchef, I am above all passionate about cooking and the internet.

I make the best crêpes on the street.
I love accessible recipes, practical advice, and culinary news.

My goal: to offer the best possible culinary website to make cooking a pleasant and shared experience.

Comments

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5/5, 4 votes