If you are looking for a tasty and light breakfast, these extremely soft brioche are the perfect solution! Thanks to the long leavening and a soft dough, every bite is a treat that will accompany you throughout the day. With few ingredients and a bit of patience, you’ll prepare brioche softer than those from the café, which you can enjoy plain with a pinch of powdered sugar, or filled with jam or cream. And if you make them in abundance, you can also freeze them to always have fresh brioche at hand. Discover all the secrets to make them at their best!
In the video, you can find the recipe prepared with the Monsieur Cousine Smart, while the procedure, although similar, is written for the mixer.
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 12 brioche
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 500 g Manitoba Flour
- 100 g Sugar
- 1/4 cup Sunflower Seed Oil
- 4 g Fresh Brewer's Yeast
- 1 Egg
- 1 cup Milk (scant)
- 1 pinch Salt
- Vanillin
- Mixer Kenwood Prospero
- 1 Bowl
- 1 Plastic Wrap
- 2 Baking Trays
- 2 Parchment Paper
- 1 Brush
Preparation
Dissolve the yeast in the lukewarm milk and pour it into the mixing bowl with the eggs, previously beaten with a fork.
Start the mixer and add the sugar, a pinch of salt, and the vanillin (or vanilla) while continuing to mix.
Gradually incorporate the flour and then the sunflower seed oil. Continue to add flour until you obtain a soft but compact dough. It is not necessary to use all the flour if the dough has already reached the desired consistency.Transfer the dough to a slightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 5-6 hours or until doubled in volume.
Once the dough has risen, divide it into uniform balls (about 12 balls to obtain medium brioche).
Place the balls on a baking tray lined with parchment paper, keeping some distance between them to allow a second rise.
Cover and let rise again in a warm place until doubled in volume.
Before baking, brush the brioche with a beaten egg if you prefer a shiny surface (the brioche in the photo are not brushed).
Bake in a preheated oven at 350°F for 15-20 minutes or until golden.
Once out of the oven, let them cool slightly. The brioche are ideal for breakfast or snack, accompanied by milk or filled with jam, chocolate, or even a good ice cream.
Notes
Flour: You can use a specific flour for leavened desserts or Manitoba flour, which guarantees greater elasticity and softness to the dough.
Dough Consistency: It is normal for the dough to be soft, but it should not be sticky. If necessary, adjust the amount of flour during processing.
Leavening: The duration of the leavening depends on the ambient temperature. To speed it up, you can put the bowl in the oven turned off with the light on.
Tips for perfect brioche
Freezing: Once baked and cooled, the brioche can be stored in food bags and frozen. When needed, defrost them at room temperature or heat them slightly in the oven to regain all their softness.
Shiny Surface: If you want a more uniform browning, brush the brioche with a mix of egg and milk before baking.
Flavors: You can add grated lemon or orange zest to the dough for a citrus aroma.
Variations
Fillings: Insert a chocolate cube, a teaspoon of jam, or pastry cream in the center of each brioche before forming the balls.
For a savory version, omit the sugar and add a filling of ham and cheese.
Different Shapes: Besides the classic balls, you can make braids, knots, or braided crowns for a more creative look.
Decorations: Before baking, sprinkle the surface with sugar granules, almond flakes, or sesame seeds for a crunchy touch.
Storage
At room temperature: Store them in an airtight container for 2-3 days, away from heat or humidity.
Freezer: They last up to 2 months; defrost them at room temperature or heat them in the oven for a few minutes.
These tips will allow you to customize and best preserve your brioche! 😊
FAQ – Extremely Soft Brioche
Is it necessary to use a mixer?
No, the dough can also be worked by hand. It requires more time and effort, but the result will still be excellent.
Can I use plant-based milk instead of cow’s milk?
Yes, you can use plant-based milk like soy, almond, or oat for a lactose-free version.
How long does leavening take?
The first leavening takes about 5-6 hours, but it may vary based on room temperature. For the second leavening, the brioche needs to double in volume, which can take 1-2 hours.
What can I do if I don’t have vanilla?
You can substitute vanilla with grated lemon or orange zest to flavor the dough.
Can I add extra ingredients to the dough?
Yes, you can enrich the dough with chocolate chips, soaked raisins, or chopped nuts to vary the flavor.
These brioche are the ideal solution for those who love waking up to a genuine and tasty breakfast. With the right amount of patience and the right ingredients, you will achieve light and irresistible brioche, perfect to enjoy at any time of the day. And if you make them in abundance, you can freeze them and enjoy them fresh even in the following days. Once you try them, you won’t be able to do without them!
