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Fluffy Cloud Brioche Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 134 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 1 loaf (about 8 servings)
  • Category: Baking
  • Method: Baking
  • Cuisine: French

Description

This Fluffy Cloud Brioche recipe yields a soft, buttery, and slightly sweet loaf perfect for breakfast or teatime. Made with a rich blend of eggs, butter, and vanilla, the brioche boasts a tender crumb and golden crust achieved through careful yeast activation and dual rising phases.

Ingredients

Liquid Ingredients

  • 1/2 cup warm milk (110°F or 43°C)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 egg (for egg wash)

Dry Ingredients

  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 3 1/2 cups all-purpose flour, plus extra for dusting
  • 1 tsp salt

Fats

  • 1 cup unsalted butter, softened and cut into pieces

Instructions

  1. Activate the Yeast: Sprinkle the yeast over the warm milk (110°F or 43°C) and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
  2. Prepare the Dough: In a mixing bowl, combine the frothy yeast mixture, eggs, and vanilla extract. Using a dough hook attachment on low speed, gradually add the flour, sugar, and salt, mixing until a dough starts to form.
  3. Add the Butter: Gradually add the softened butter pieces to the dough. Continue mixing and kneading with the dough hook for about 10 minutes until the dough becomes smooth, elastic, and slightly sticky. If the dough is too sticky, add flour cautiously to avoid drying it out.
  4. First Rise: Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
  5. Shape the Dough: Turn the risen dough onto a floured surface and shape it into a loaf or divide into smaller portions for rolls. For a loaf, place the dough into a greased 9×5-inch loaf pan. For rolls, arrange in a greased baking dish or on a baking sheet.
  6. Second Rise: Cover the shaped dough and let it rise again until nearly doubled in size, approximately 45 minutes to 1 hour.
  7. Prepare the Egg Wash: In a small bowl, beat the remaining egg with a tablespoon of water. Brush this mixture generously over the top of the risen dough to ensure a golden, shiny crust.
  8. Bake the Brioche: Preheat the oven to 350°F (175°C) and bake the loaf or rolls for 30-37 minutes, or until the top is deeply golden brown and a skewer inserted comes out clean. If the top begins to brown too quickly, tent it with aluminum foil to prevent burning.
  9. Cool and Serve: Remove the brioche from the oven and allow it to cool slightly before slicing. Serve warm with your favorite jam, butter, or enjoy plain for the best fluffy, rich experience.

Notes

  • Ensure the milk is warm but not hot to avoid killing the yeast.
  • Use softened butter to incorporate easily into the dough without breaking it down.
  • Be careful not to add too much flour when adjusting stickiness; the dough should remain slightly sticky for the best texture.
  • Rising times can vary depending on ambient temperature; look for the dough to double in size rather than relying solely on time.
  • Egg wash is key for a beautiful shiny finish, do not skip this step.
  • Allow brioche to cool before slicing to avoid crushing the delicate crumb.

Find it online: https://slsrecipes.com/fluffy-cloud-brioche-recipe/