The brioche pandoro, the viral super soft recipe, is a dessert that has truly won everyone over! I had seen them online for a while and finally decided to try them, but I didn’t imagine I would like them so much. They are super soft, light, and fragrant thanks to the lemon and orange zest and vanilla aroma that make them irresistible.
The great thing is that, stored in simple food bags, they remain soft even in the following days: perfect for breakfast or a snack, ready to enjoy whenever we want something delicious. I made them in the simple version, but thanks to their soft and airy structure, they can be filled after baking with the creams we prefer.
Being a leavened product, they require a bit of time for double rising, but the dough is prepared in a few minutes, and while it rests, we can focus on other things. The secret to incredible softness is brushing them with milk just out of the oven, doing this three times: a simple gesture that makes them shiny and irresistibly soft for days.
Before moving on to the recipe, here are other breakfast ideas:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 35 Minutes
- Portions: 5 large brioche
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 674.89 (Kcal)
- Carbohydrates 101.68 (g) of which sugars 34.36 (g)
- Proteins 19.65 (g)
- Fat 21.58 (g) of which saturated 12.67 (g)of which unsaturated 7.76 (g)
- Fibers 2.92 (g)
- Sodium 121.32 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s see together how to prepare these super soft brioche pandoro, fragrant and irresistible, perfect to make breakfast or a daily snack special.
- 4 cups Manitoba flour (or W330)
- 3/4 cup sugar
- 1 oz fresh yeast
- 3 eggs
- 2/3 cup milk
- 1 pinch salt
- 1 orange (zest)
- 1 lemon (zest)
- vanilla aroma
- 1/2 cup butter (soft)
Tools
- 1 Stand Mixer
- 5 Molds
Preparation
Start preparing our brioche using the stand mixer with the hook for hard doughs. Pour the flour, sugar, and crumbled yeast into the bowl, then set the machine to low speed.
In a separate container, mix the milk with the eggs and gradually add this mixture to the dough. It’s important to pour the liquids gradually, waiting each time for the dough to compact well: it should be firm and well incorporated, not too soft.
When all the liquids are incorporated, add the aromas and finally the soft butter cut into pieces. Again, add it little by little, waiting for each piece to be fully absorbed before adding the next.
It will take about 25-30 minutes of work to obtain an elastic and perfectly incorporated dough.
When the dough is ready, transfer it to a slightly oiled bowl and cover it with plastic wrap. Let it rise in a warm place, away from drafts and temperature fluctuations, until it doubles in volume.
Once risen, turn the dough onto a lightly floured work surface (a little flour is enough) and divide it into portions, depending on the number of brioche you want to prepare.
Take each piece of dough and round it between your hands to form a smooth ball. Then slightly lengthen it to fit the mold. Place each brioche in a slightly buttered or oiled pan, cover with a cloth, and let rise in an off oven until doubled in volume.
When the brioche have doubled in volume, remove them from the oven to preheat it to 340°F. Once it reaches the temperature, bake and cook for about 15 minutes, or until they are well puffed and golden on the surface.
As soon as they are out of the oven, brush them immediately with milk, repeating the operation three times: wait for each coat to be absorbed before proceeding with the next. This small step will make them even softer and shinier.
🌟Notes and Final Tips
The brioche pandoro are a dessert that charms with their softness and irresistible citrus and vanilla fragrance. They keep very well for several days, stored in food bags or airtight containers, staying soft as if freshly made. Perfect for breakfast with a touch of jam or hazelnut cream, but they are also a true delight on their own.
If you want an even more fragrant result, you can add a touch of honey or a few drops of almond aroma to the dough: they will add a special touch without altering the consistency.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and Twitter
FAQ (Questions and Answers)
➡️ Can I prepare the brioche pandoro the day before?
Yes, of course! You can prepare them in the evening, let them cool completely, and store them in food bags. The next morning they will still be super soft, as if just baked.
➡️ Can I fill the brioche pandoro before baking?
Better not. Their structure is very soft and airy, so it’s preferable to fill them after baking, once they have cooled. This way, they will retain all their lightness and you can choose the cream you prefer, like pastry cream, hazelnut spread, or jam.
