These soft brioche, fluffy as clouds, are perfect for breakfast, light and tasty. A leavened dough that can be made by hand. You start with a starter that will make the dough lighter and softer. The soft brioche can be made in one day and don’t require long rising times. I glazed them with an almond icing, but you can substitute nuts with pistachios, as I did for the super soft lemon brioche. I placed them in parchment paper cups, but you can also put them inside a 24-26 cm cake pan to make a large brioche. You should try them, you won’t regret it!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3 1/5 cups flour (W 390)
- 1 tsp fresh yeast
- 6 tbsps sugar
- 2 tsps honey
- 7 tbsps water
- 2 eggs
- 9 tbsps butter
- 1 vanilla bean
- 2 tsps salt
- 1/2 cup almond flour (or almonds)
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 2 oz egg white
- sugar sprinkles
- powdered sugar
- 1 egg white
Tools
- 1 Mixer
- 1 Blender
- 1 Bowl
- 1 Piping bag
Steps
Take 200 g of flour and put it in a bowl with the yeast and water from the ingredient list.
Mix quickly with a fork and cover with plastic wrap. Let rise until doubled, about 40 minutes, in a warm place at 75°F-78°F.
Put all the ingredients in a blender and blend until smooth, about 30 seconds.
Transfer directly into a piping bag or a bowl and let rest in the refrigerator.
In the mixing bowl, add the remaining flour, the starter, sugar, and vanilla seeds.
Start the machine and gradually add the beaten eggs.Let the machine work for about 10 minutes.
When the dough is elastic, start adding the honey and then the softened butter a little at a time.
Work without losing elasticity for about 10 minutes.With the last part of butter, add the salt.
Stop the machine and let it rise at 72°F-75°F for 2 hours or until doubled.
Deflate the dough and turn it out onto a slightly floured work surface.
Divide into 50 g pieces and form into balls.
Place them inside the paper cups.
Brush with egg white and let rise until doubled, at 75°F.
Preheat the oven to 392°F in static mode.
Glaze the brioche, being careful not to overdo the amount.
Decorate with sugar sprinkles and dust with powdered sugar.
Bake for about 20 minutes.
Remove from oven and let cool.
Tips
They can be stored in a container for sweets for 3-4 days, and can also be frozen either cooked or before the final rise.
If freezing raw, just place them directly frozen the night before on a baking sheet lined with parchment paper. The next morning, proceed with glazing and baking as per the recipe. If freezing cooked, simply heat them for a few minutes in a hot oven at 392°F or in an air fryer, already thawed, to regain all their fragrance.
FAQ (Frequently Asked Questions)
Can I make soft brioche lactose-free?
Sure, you can replace the butter with margarine in the same quantities. If you prefer to use oil, 100 g will suffice.
What type of oil can I use?
Any vegetable oil is fine, such as rice, sunflower seed, and corn oil. Extra virgin olive oil will have a stronger flavor.
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