Today I’m happy to share with you a truly special and easy-to-make breakfast recipe, the Super Soft Cloud Brioche Shaped Like a Muffin. Recently, this recipe has been trending online, known as Uncle Rocco’s brioche pandoro, and I am infinitely grateful to him for gifting this gem. I wanted to make it in muffin form because I think it’s too big in that aluminum mold. I find it easier and more accessible in muffin form, the choice is yours. With a few variations among the ingredients, I believe I’ve found the perfect recipe for a perfect breakfast. Try them and let me know.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Hours
- Preparation time: 1 Hour
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 164.99 (Kcal)
- Carbohydrates 24.04 (g) of which sugars 7.19 (g)
- Proteins 4.92 (g)
- Fat 5.55 (g) of which saturated 3.25 (g)of which unsaturated 2.02 (g)
- Fibers 0.75 (g)
- Sodium 9.20 (mg)
Indicative values for a portion of 50 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
- 3 3/4 cups Manitoba flour (Strong W 320)
- 2/3 cup sugar
- 2 eggs
- 1/2 oz fresh yeast
- 1 tbsp orange (orange paste or grated peel of 1 orange and 1 lemon)
- 2/3 cup milk
- 1 egg yolk (for brushing)
- 2 tbsp milk (for brushing)
- 3/4 cup butter (soft)
Tools
- 1 Stand Mixer
Steps
Insert the Manitoba flour in the stand mixer
the sugar
the crumbled yeast
the eggs
the milk
and the orange paste. You can find the recipe link among the ingredients. You can replace the orange paste with grated orange and lemon peel.
Start working at low speed with the stand mixer
When the dough starts to cling to the hook, gradually add the soft butter
Add the next piece of butter when the previous one has been well absorbed into the dough, and continue until done and the sides of the stand mixer are clean. Place in a bowl to rise for two hours, covered with a cloth or plastic wrap.
After two hours, take a 50 g piece, shape it into a compact ball
and place it in a well-buttered muffin cup.
Let rise for another hour, you’ll see that the dough will double in size.
Brush the muffins with a mixture of egg yolk and milk
Bake in a static oven at 356°F (180°C) for about 10 minutes. Gently detach from the muffin cup
Moisten with warm milk, this way they will stay even softer.
Sprinkle with powdered sugar
Cut the top with scissors
Fill as desired with jam, chocolate, or cream and serve our super soft cloud brioche
