Brioche bread recipe, easy recipe to prepare a soft brioche bread.
To use for any occasion, both sweet and savory.
Tasty appetizers, sandwich cakes, gourmet panettone, mini sandwiches, and hamburger buns…
You can unleash your creativity to find new combinations.
Super soft and tasty, easy to make.
Time is a tyrant, so we look for tasty alternatives that don’t force us to give up the taste and satisfaction of our preparation. With a few right base recipes, we can combine many dishes.
I made mini panettones to give as gifts with my Christmas concoction that you can find in the link below.
You can add other ingredients to the dough, like raisins, pine nuts, chocolate chips, and jams.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 12/20 pieces, for the preparation in the photo.
- Cooking methods: Oven
- Cuisine: Italian
- Energy 422.77 (Kcal)
- Carbohydrates 57.41 (g) of which sugars 14.52 (g)
- Proteins 8.09 (g)
- Fat 19.02 (g) of which saturated 12.39 (g)of which unsaturated 6.54 (g)
- Fibers 2.16 (g)
- Sodium 5.53 (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
- 6 cups all-purpose flour
- 1/2 cup milk
- 6 eggs
- 1 cup butter
- 2/3 cup sugar (Plus extra sugar for glazing.)
- 1/4 cup hazelnut spread
- 1 lemon zest (Or orange, I used my magical Christmas concoction. 1 lemon if you wish to use it for sweets.)
- 1 tbsp compressed fresh yeast
- to taste sliced almonds
Tools
You can knead by hand or use a stand mixer
- Stand Mixer
- Baking Mats
- Scales
Steps
In a stand mixer or a large bowl, place the flour, warm milk with yeast, sugar, and start kneading. Then add the eggs one at a time and knead well. After this step, add the flavors and softened butter cut into small pieces. Knead until everything is absorbed and no longer sticks to your hands. If using a stand mixer, you’ll see it detach from the sides. Let it rise, I use the oven with a pot of boiling water to create humidity and heat. Let it double in volume, about two hours. If you want, you can do a long rise, leaving the dough overnight in the fridge. I assure you the result will be even better.
Once risen, divide the dough into portions. I made mini panettones, some with hazelnut cream inside
Butter the molds if you want a small panettone shape or others of your choice. The amount of dough in the mold should not exceed half the surface, or it might remain undercooked inside. After the first time it happened, I found the right amount. This problem doesn’t occur if it’s not enclosed in a mold.
Brush the surface with milk and sprinkle with sugar and almonds, let rise for another hour.
Heat the oven to 390°F and bake your brioche bread. Let it brown well.
Take out of the oven and let it cool!
Breakfast croissant with candied fruit and raisins
Rolls with jam
Festive breakfast
Preserving Brioche Bread…
It keeps at room temperature, naturally tends to dry out, keep it in a bread bag. It stays good for two days and then loses softness, while maintaining taste.
It keeps at room temperature, naturally tends to dry out, keep it in a bread bag. It stays good for two days and then loses softness, while maintaining taste.
FAQ (Questions and Answers)
Can I freeze the dough?
Once ready, it can be frozen pre-shaped; let it rise until doubled in a warm place and then bake.
