Today for breakfast I prepared the brioche with cream, also known as cream bread. I often make brioche, in fact my Basic Sweet Brioche Dough is unmatched. Delicious, super soft. However, today, since I had some leftover cream from my godchild’s birthday cake, I slightly modified the recipe. The result was wonderful as always, soft, melts in your mouth, it resembles the taste of pandoro. Try it because it’s really good. I also leave you other ideas for delicious brioche.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups Manitoba flour
- 1/2 cup granulated sugar
- 1 egg
- 1 cup cream for desserts
- 1 packet vanillin
- 0.35 oz fresh brewer's yeast
- 1/3 cup butter
- 1 tsp salt
- milk (for brushing)
Tools
- Bowl
- Loaf Pan
- Stand Mixer
Steps
In the bowl of the stand mixer, pour the flour, sugar, yeast, vanilla, salt, and egg. Mix and slowly add the cream.
When well combined, add the butter gradually.
When it is well kneaded, transfer it to a bowl and let it rise until it doubles in size. This will take about 3 hours.
Take the dough, transfer it to a work surface, and divide it into 3 balls. Place them in a greased loaf pan and let it rise for about an hour. It should almost double.
Brush it with milk and bake it at 350°F for about 35 minutes.
Allow to cool and enjoy.
Also good toasted.
