Breakfast, as we know, is one of the most important times of the day and it should be nutritious but not heavy. The soft brioche is just what we need because, besides being delicious, it’s very easy; furthermore, thanks to the double rising, it is light and its softness lasts a long time. The brioche can be enjoyed at breakfast or as a snack, on its own or with fresh fruit (like the one in the picture), jam, or honey. Additionally, we can prepare it as a dessert for special occasions and fill it with delicious ice cream.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 g dry yeast
- 1 tbsp lukewarm water (To dissolve the yeast)
- 1 pinch sugar
- 1 3/4 cups all-purpose flour
- 1/4 cup bread flour
- 1/2 cup room temperature water
- 6 1/2 tbsp granulated sugar
- 1 pinch fine salt
- 1 packet vanillin
- to taste ground cinnamon
- 2 egg yolks
- 3 1/2 tbsp soft butter
- 1 tsp Strega liqueur (optional)
- 1 tbsp granulated sugar
Preparation
Cut the butter into pieces and leave it at room temperature to soften.
In the mixing bowl, place the dry yeast, 1 tablespoon of lukewarm water, and a scant teaspoon of sugar. Mix, seal with plastic wrap, and wait 20 minutes until abundant foam forms on the surface.
When the yeast mixture is ready, we will prepare the actual dough.
Combine the sifted flours, a pinch of fine salt, sugar (6 1/2 tablespoons), water, flavors, and liqueur.
Start kneading with a paddle attachment. When the ingredients are blended, add one egg yolk at a time. When absorbed, add the other.
Finally, add the pieces of soft butter, little by little, only when the previous has been absorbed. You will obtain a very creamy mixture, similar to cake batter (one of the features that make it so soft). Seal with plastic wrap and wait for it to double in volume.
When the mixture has doubled, pour it into a loaf pan (or another of choice) lined with parchment paper. Level it with the back of a spoon, cover again perfectly, and let it rise one last time.
When the soft breakfast brioche dough is almost reaching the rim of the pan, preheat the oven to 320°F and let it warm up. Sprinkle the surface of the brioche with the tablespoon of sugar and bake it in the middle rack for about 30 minutes or until it is evenly golden (check the baking as ovens are not all the same).
