Extraordinarily soft and delicate. These are the adjectives that come to mind to describe this fabulous brioche cake. I named it this way because it looks just like a big brioche, don’t you think? It’s perfect for breakfast and snack time, accompanied by a cup of milk or tea. The classic “not too sweet” dessert that wins you over. Don’t hesitate to try it as soon as possible and you’ll see how many more times you’ll make it.
Other “not too sweet” desserts:
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10/12 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Brioche Cake
The amount of yeast indicated in the recipe can be decreased by increasing the rising times. The more time you have, the less yeast you can use. I used dry yeast, but you can replace it with fresh yeast if you prefer. In this case, use about 20 g.
- 3 3/4 cups all-purpose flour (+ extra for the work surface)
- 2 eggs (medium)
- 2/3 cup milk
- 7/16 cup granulated sugar
- 2 tsp dry yeast
- 2/3 cup butter
- 1 pinch salt
- brown sugar (about 1 1/2 tbsp)
Tools
I made the dough for this brioche cake with a stand mixer, but you can use any other mixer. You can also knead by hand, working the ingredients first in a bowl and then on the work surface. If you use the Thermomix, knead at speed Spiga.
- 2 Small bowls
- Stand mixer
- 1 Bowl large
- 1 Cake pan with a diameter of 10 inches
- Brush
Preparation of the Brioche Cake
In a small bowl, dissolve the yeast in lukewarm milk along with 1/8 cup of granulated sugar taken from the total amount. Let it rest until a light foam forms on the surface.
Meanwhile, put the butter in pieces into another small bowl and melt it in the microwave or in a double boiler. Let it cool.
Pour the flour into the bowl of the stand mixer and add the eggs and the remaining sugar (1/4 cup).
Then also add the milk and yeast mixture and begin kneading with the dough hook.
When the mixture has come together, add the salt and the cooled butter, and continue kneading until you obtain a soft and slightly sticky dough that clings to the hook.
Transfer it to the floured work surface, work it a bit more with your hands, and shape it into a ball.
Then place it in a floured bowl, cover it, and let it rise until doubled in volume in a warm place away from drafts. The rising time depends greatly on the ambient temperature and can vary from two to four hours.
Once the rising time has passed, transfer the dough into a 10-inch diameter pan that has been previously buttered and floured. Cover and let rise for another two hours.
At this point, sprinkle the surface with 1 1/2 tbsp of brown sugar.
Bake the brioche cake in a preheated static oven at 392°F for 18/20 minutes, covering it with aluminum foil if it browns too much.
Once ready, remove it from the oven and let it cool before removing it from the pan and transferring it to the serving plate. Enjoy! Paola
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