Cloud Brioche Bread.
The cloud brioche bread is a very simple brioche to prepare, fragrant and so delicious, soft clouds of goodness to enjoy plain or stuffed (without powdered sugar they can also be filled with cheese and cold cuts).
The cloud brioche bread is perfect for breakfast for both adults and children, but also for serving at a party if filled with Nutella or jam, try them, they will be the best and softest brioche you have ever tasted 🙂
Try also:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 19.4 oz manitoba
- 3.4 fl oz milk (at room temperature)
- 5 fl oz fresh liquid cream (at room temperature)
- 2.8 oz butter (at room temperature)
- 1 egg (at room temperature)
- Grated peel of 1 untreated lemon
- 2.5 oz sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 pinch salt
- 0.3 oz fresh yeast
- 1 egg with 2 tablespoons of milk (for brushing)
- as needed powdered sugar (finishing)
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Brush
- 1 Pan
- 1 Oven
Steps
Dissolve the yeast well in the milk.
Add the egg, honey, sugar, flour, aromas, and cream and start kneading, you can do it by hand or with the K hook of the stand mixer.
Add a pinch of salt, attach the hook to the stand mixer and work in the stand mixer or by hand for about 3 minutes, start incorporating the butter a little piece at a time, once the butter is also incorporated work for another 8 minutes, the dough must be well worked, smooth and homogeneous.
Transfer the dough to a large bowl, cover with a cloth and let rise for 2 hours.
Butter a square pan.
Once the brioche is well risen, preheat the oven to 320°F static.
Bake the brioche for 25 minutes, then check the doneness with a skewer in the center of a ball.
Remove from the oven and let cool covered with a clean cloth.
Before serving, brush with powdered sugar.
Put the yeast in the bowl with the milk 20 sec/speed 3.
Add the egg, honey, sugar, flour, aromas, and cream and start kneading 2 minutesKnead.
Add a pinch of salt 1 minuteknead, then set 3 minutesknead and start adding the butter a little piece at a time through the lid hole, once the butter is also incorporated knead for another 5 minutesknead.
Transfer the dough to a large bowl, cover with a cloth and let rise for 2 hours.
Butter a square pan.
After the rising time, form 18 balls from the dough and place them in the pan, let rise well covered with a cloth (about an hour, but it depends on the outside temperature).
Once the brioche is well risen, preheat the oven to 320°F static.
Bake the brioche for 25 minutes, then check the doneness with a skewer in the center of a ball.
Remove from the oven and let cool covered with a clean cloth.
Before serving, brush with powdered sugar.
They are great cold, but warm and tepid they are fabulous!
You can enjoy the cloud brioche bread alone, cut in half and then spread with Nutella, honey, butter, and jam, but also with ice cream. And if you remove the vanilla and lemon peel from the ingredients, do not sprinkle them with powdered sugar, they are excellent buns to fill with cold cuts and cheese.
Try all my other brioches, you can find the recipes by CLICKING HERE.
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