Super Soft Pan Brioche.
If you love leavened baked goods, you know well the satisfaction of taking out such a soft and fragrant cake from the oven! Today I present my recipe for Super Soft Pan Brioche, a simple but foolproof preparation, perfect for breakfast and snacks for the whole family. It was love at first sight with this dough. The steps are intuitive and the final result is a cloud that melts in your mouth, remaining soft for days. For this recipe I chose to keep my pan brioche in its basic version and not fill it inside. The beauty of this recipe is its versatility: you can fill the balls before the second rise, or bake it and then cut it in half and fill it as you like.
Are you ready to create your cloud of sweetness? Come with me and let’s start baking right away!
Enjoy the recipe, Giusi.
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- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 5 Hours
- Cooking time: 35 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the pan brioche
- 2 cups type 0 flour (or Manitoba)
- 2 cups 00 flour
- 2 1/4 tsp active dry yeast (about 7 g (1 packet))
- 1 egg
- 1 cup milk (about 250 ml)
- 4 tbsp butter (about 60 g)
- 5 tbsp sugar (about 60 g)
Steps to prepare the pan brioche
You can knead by hand or with a stand mixer.
In a bowl, first mix the flours and the yeast. Add the egg and the sugar, then stream in the warm milk.
Knead well, then add the butter (in pieces, little by little). Work until you have a soft, slightly sticky dough. If needed, add a pinch of flour!
Perform the folds (from the outside toward the center on all sides) and shape into a ball.
First rise: Cover the bowl with plastic wrap and let rise for 3 hours (I use the oven with the light on).
Turn the dough out, shape into a log about 18 in long and divide it into 6 portions of about 150 g each.
Take each piece, flatten it, make 4 folds (outside-in), rotate and form a smooth ball.
Place the balls in the pan (mine is flower-shaped) and cover.
Second rise: let rise for another hour.
Baking: Bake at 356°F (preheated conventional oven) for 30–35 minutes. Cover with parchment paper after 20 minutes to prevent the surface from burning.
The pan brioche is ready to be enjoyed.
Storage.
The pan brioche can be kept for several days in an airtight container or wrapped in plastic wrap.
