These soft brioches like clouds are perfect for breakfast, light and tasty. A leavened dough that can be made by hand. Start by preparing a starter that will make the dough lighter and softer. Soft brioches can be made in one day and do not require long rising times. I glazed them with an almond glaze, but the nuts can be changed with pistachios for example, as I used for the super soft lemon brioches. I placed them in parchment paper cups, but you can also put them inside a 9-10 inch cake pan to make a large brioche. You just have to 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 1/4 cups flour (W 390)
- 1 tsp fresh yeast
- 5/8 cup sugar
- 2 tsp honey
- 7 tbsp water
- 2 eggs
- 1/2 cup butter
- 1 vanilla bean
- 2 tsp salt
- 1/2 cup almond flour (or almonds)
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 cup egg white
- sugar sprinkles
- powdered sugar
- 1 egg white
Tools
- 1 Mixer
- 1 Blender
- 1 Bowl
- 1 Pastry bag
Steps
Take 1 1/2 cups of flour and put it in a bowl with the yeast and water from the ingredient list.
Quickly mix with a fork and cover with plastic wrap. Leave to rise until doubled, about 40 minutes, in a warm place at 75°-79°F.
Put all ingredients in a blender and blend until smooth, about 30 sec.
Transfer directly to a pastry bag or a bowl and refrigerate.
In the mixer bowl, place 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.
Once the dough is smooth, start adding the honey and then the softened butter gradually.
Work without losing smoothness for about 10 minutes.With the last part of the butter, add the salt.
Stop the machine and let rise at 72°-75°F for 2 hours or until doubled.
Deflate the dough and flip it onto a lightly floured work surface.
Divide into 50g pieces and form balls.
Place them inside the parchment 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 brioches, being careful not to overdo the quantity.
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 last rise.
If freezing them raw, simply place them directly frozen the night before on a baking sheet lined with parchment paper. The next morning, you can proceed with glazing and then baking as in the recipe. If freezing them cooked, it will be enough to heat them for a few minutes in a preheated oven at 392°F or in an air fryer, already thawed to regain all their fragrance.
FAQ (Questions and Answers)
Can I make the soft brioches lactose-free?
Of course, you can replace the butter with margarine in the same quantities. If you prefer to use oil, 100g will suffice.
What type of oil can I use?
Any vegetable oil is fine, such as rice, sunflower, or corn oil. Extra virgin olive oil will have a more intense flavor.
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