Soft, light, and perfect for breakfast or a snack, the Soft Cloud Brioche are a real treat to enjoy any time of the day. In this version of the recipe, I reduced the amount of yeast, using only 10 g instead of the 25 g provided in the original version. This allows for a longer rise, making the dough even more delicate, digestible, and able to maintain its softness longer.
Thanks to the Monsieur Cuisine Smart, the dough will be perfectly worked and smooth without effort, but if you prefer, you can also follow the procedure by hand or with a stand mixer (details below).
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- cup whole milk
- 10 g fresh yeast
- 1 tsp wildflower honey
- 2 eggs
- cup granulated sugar
- cup butter
- to taste lemon zest (grated)
- 4 cups Manitoba flour
- 1 tsp fine salt
- to taste powdered sugar
Tools
- 1 Food Processor Monsieur Cousine Smart
- 1 Bowl
- 1 Baking Tray
- 1 Parchment Paper
Procedure with Monsieur Cuisine Smart
Preparation of Soft Cloud Brioche
Pour the milk into the bowl, add the crumbled yeast and honey.
Set to 2 min | 98°F | speed 2 to activate the yeast.
Add the eggs, sugar, lemon zest, flour, and butter in pieces and start the Soft Dough mode | 2 min, but after 30 seconds pause, add the salt and continue kneading.
The dough should be smooth and elastic.
Transfer the dough to a lightly oiled bowl, fold it and form a ball.
Cover with a lid or plastic wrap and let rise in a warm place until doubled (about 3 hours, but if the environment is cold it may take 4).
Take the dough, divide it into 12 balls of about 2.5 oz and place them on a baking tray lined with parchment paper.
Cover and let rise again for 1-2 hours, until they are nicely puffed.
Preheat the oven to 350°F fan and bake for 15-20 minutes, until golden brown.
Once cool, dust with powdered sugar.Your Soft Cloud Brioche are ready to be enjoyed! Soft, light, and irresistible, perfect for a special breakfast or a delicious snack. Try this recipe now and share the result on social media tagging our page! If you enjoyed this recipe, don’t forget to check out other desserts on our blog and subscribe to our newsletter to stay updated with new cooking ideas. Enjoy!
Procedure by Hand or with Stand Mixer
1. Preparation of the Starter:
Dissolve the yeast in warm milk with the honey and let it sit for 10 minutes, until the yeast activates and starts bubbling.
2. Preparation of the Dough:
In a large bowl (if kneading by hand) or in the bowl of the stand mixer, add the eggs, sugar, lemon zest, flour, the starter, and butter in pieces.
Knead at low speed with the dough hook for about 5-7 minutes (with the stand mixer). If kneading by hand, start mixing with a spoon and then transfer the dough to a smooth surface and knead for 10-15 minutes, until you get an elastic and homogeneous dough.
In the middle of kneading, add the salt and continue working.
Now continue the procedure from “Rising“
Useful Tips
Soft and Well-Worked Dough: If the dough seems too sticky, do not add flour immediately. Work the dough well and let the flour absorb the liquids. Only if necessary, add very little flour at a time.
Perfect Rising: Oven Off with a Pot of Hot Water: Place a pot with boiling water at the bottom of the turned-off oven, close the door, and let the dough rise. The steam creates a warm and humid environment perfect for dough rising.
Even Softer Brioche: After the first rise, you can place the dough in the fridge overnight. The next day, let it acclimate for an hour, then proceed with shaping and the second rise.
Delicious Variations
Chocolate Brioche: Add 80 g of chocolate chips to the dough after the first kneading phase.
Filled Brioche: you can fill them with custard, Nutella, or jam. Just make a small cut in the baked brioche and use a piping bag.
Citrus Flavor: If you love fresh flavors, add grated orange zest along with the lemon zest.
FAQ (Frequently Asked Questions)
Can I replace the Manitoba flour?
Yes, you can use a strong flour 0 (W300-W350), but Manitoba helps to achieve softer and lighter brioches.
Why did I reduce the yeast?
Using less yeast improves the digestibility and taste of the brioches, avoiding the yeast aftertaste and extending their shelf life.
Can I freeze the soft cloud brioches?
Yes! You can freeze them already baked and cooled. When you want to enjoy them, just microwave them for a few seconds or in the oven at 285°F for 5 minutes.
