Those who know me know that I especially love making doughs, particularly easy and quick ones like this delicious Super Soft and Quick Brioche Like at the Café, to be paired with a luscious custard cream. A very simple way to shape dough. Many ask me what the difference between croissants and brioches is. Let me explain the differences here. I’ll start with the difference between croissants and brioches: the ingredients are essentially the same, as the brioche is a dough made of flour, milk, eggs, sugar, salt, butter, and yeast, while the croissant has the same ingredients except for the eggs, allowing the buttery essence to prevail. The croissant also contains less sugar. However, the French brioche has the same ingredients as the croissant but with a higher quantity of sugar and butter. This brioche surprised me because it has a low amount of butter and eggs and is not too sweet, but if accompanied, as in this case, by custard cream, I assure you that you’ll want it for breakfast every day. If you’d like, also try these brioches filled with hazelnuts and chocolate
If you like brioche and croissant doughs, also read
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 15 brioches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 339.78 (Kcal)
- Carbohydrates 56.60 (g) of which sugars 16.77 (g)
- Proteins 9.29 (g)
- Fat 9.79 (g) of which saturated 5.65 (g)of which unsaturated 3.74 (g)
- Fibers 1.24 (g)
- Sodium 36.34 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 26 1/2 oz all-purpose flour ((ERROR IN VIDEO THE FLOUR IS NOT 650 G BUT IT'S 750G))
- 1 1/3 cups milk
- 3/4 cup water
- 1 egg
- 1 packet active dry yeast
- 1/4 cup sugar
- 1 pinch salt
- 7 tbsp butter (melted for brushing)
- 2 cups milk
- 6 egg yolks
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1/3 cup cornstarch
Tools
- 1 Rolling Pin
- 3 Skewers
Steps
In a bowl, add the milk
the water
the yeast
the egg
the sugar
the salt and mix everything
Add the flour
Start working in the bowl
Transfer the dough to the work surface
Work until a smooth dough is obtained
Place in a bowl and let rest for 40 minutes
You’ll find it doubled
Divide the dough into two equal parts
Start shaping into a square, it must reach 15.75×15.75 inches
Brush with the melted butter
Start folding the dough to form a loaf
Do the same with the other dough
Cut strips
Place two strips one on top of the other and position three long skewers on top
Press inside with the skewers
Stretch
and form a ring
Continue until all pieces are finished. Place on a baking tray with parchment paper and let rest covered with plastic wrap for another 10 minutes
At this point, brush with egg and milk and bake in a static oven at 350°F for 25/30 minutes
In the meantime, prepare the custard by combining in a bowl the eggs, sugar, and cornstarch
Add the hot milk to the bowl
Return it to the pot and continue cooking until our cream is formed. Enjoy our brioches warm with the custard
