Super soft brioche, soft and delicious. After thinking about it for a while, I finally decided to try the most viral Brioche recipe on social media myself. They are called Brioche pandoro for their softness and fluffiness that resembles the typical Christmas leavened cake. The original recipe is by pastry chef Rocco Cannavino known as Uncle Rocco, mine is a slightly modified version but the result literally surprised me. I now believe that there are endless lines in front of his pastry shops to taste this wonder, certainly even better than my version. But if you want to try to replicate this fantastic recipe at home, I recommend trying my recipe and I am sure you will be thrilled. The peculiarity of this dough is the baking in small disposable aluminum molds, a trick that strengthens the dough and makes it soft and fluffy like no other. These brioches are irresistible just as they are, but for a super version you can fill them with milk cream, custard, whipped cream, or the super delicious nutella. With these doses, I got 6 large soft brioches, but you can use smaller molds and get more. Don’t miss the recipe for the Rose Cake with jam and the recipe for the Milk Pan Brioche. Let’s run to the kitchen and prepare together the Super Soft Brioches
DON’T MISS THESE RECIPES TOO:
- Difficulty: Medium
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 6Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 217.67 (Kcal)
- Carbohydrates 32.62 (g) of which sugars 8.00 (g)
- Proteins 6.87 (g)
- Fat 6.70 (g) of which saturated 3.93 (g)of which unsaturated 2.34 (g)
- Fibers 1.03 (g)
- Sodium 9.96 (mg)
Indicative values for a portion of 100 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 for Homemade Brioche
- 10 1/2 oz Manitoba flour
- 1/4 oz fresh yeast
- 2/3 cup milk (lukewarm)
- 1/4 cup sugar
- 1 egg
- 1 3/4 oz butter
- 2 tbsp honey
- 1/2 orange zest (untreated)
- 1 lemon zest (untreated)
- 2 tbsp tbsp milk
- as needed powdered sugar
What You Need
- Molds
Recipe for Super Soft Brioche in Molds
First, prepare the aroma to flavor your brioche. Mix honey with the grated zest of one lemon and half an orange in a small bowl and set aside. You can prepare the dough by hand or, better, with the help of a stand mixer. Dissolve the yeast in the lukewarm milk. Add the sugar as well. Mix.
Let it rest for 10 minutes and gradually add the Manitoba flour, a pinch of salt, and the flavored honey you prepared. Start kneading, and when all the flour is absorbed, add the soft butter in small pieces. Knead well and long until you get a soft but still slightly sticky dough.
Transfer the dough to a lightly floured work surface. Knead well and also give the dough some folds. Simply stretch the dough with your hands and fold towards the center from one side and then from the opposite side. Turn 90° and fold again first from one side and then from the opposite side.
Form a dough ball and let it rest for 15 minutes in a lightly floured bowl. Take the dough again and repeat the folds for another 2-3 times, always at 15-minute intervals. Finally, form a dough ball, place it in the floured bowl, and cover with plastic wrap. Let it rise in a warm place for about 3 hours.
Take the risen dough. Transfer it to the work surface and divide it into 6 more or less equal parts. If you want to be more precise, you can weigh the dough and then divide it into 6 equal portions. Roll each portion of dough to form soft balls. Grease some single-serve disposable aluminum molds.
Place the dough balls inside them. Position the molds in a baking tray and place the tray in the turned-off oven and let them rise for 1.5-2 hours. Preheat the oven to 375°F. Brush the risen brioche with milk, which will have filled the entire mold by now.
Bake the Brioche in the hot oven in static mode for 20-25 minutes. Check the baking because every oven is different. At the end of baking, the brioche should be nice and golden and puffy. Take them out of the oven and brush them warm with some milk. Let the milk be absorbed and brush them again with milk.
Repeat this operation one more time. This way, a nice soft and delicious pellicle will form on the surface. Let them cool down and decorate them as you like with powdered sugar. You can enjoy them just like this or fill them with whipped cream, cream, milk cream or nutella
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The brioches remain soft and fluffy in a container or food bag for 2 days. You can also freeze them.
If you prefer, you can replace the butter with 40 grams of lard.
Don’t miss the recipe for my Chocolate Buns
