Description
Heavenly cloud brioche transports taste buds to French bakery bliss with its pillowy texture and golden exterior. Delicate layers melt effortlessly, inviting you to savor each buttery, light-as-air bite of pure culinary comfort.
Ingredients
Scale
Main Ingredients:
- 4 cups (500g) bread flour
- 4 large eggs (room temperature)
- 3/4 cup (170g) unsalted butter (softened, cut into cubes)
Sweeteners and Seasonings:
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
Leavening and Liquid Ingredients:
- 1 tablespoon instant yeast
- 1/4 cup (60ml) whole milk (lukewarm)
Egg Wash:
- 1 egg
- 1 tablespoon milk
Instructions
- Craft a pillowy base by blending flour, sugar, salt, and yeast in a stand mixer’s bowl, integrating eggs and lukewarm milk until a rough texture emerges.
- Methodically introduce softened butter, one cube at a time, allowing complete absorption between additions. Knead the mixture until a silky, slightly tacky consistency develops, approximately 8-10 minutes.
- Relocate the dough to a generously greased container, envelop with plastic wrap, and nestle in a warm environment for 1-2 hours, observing the volume double.
- Deflate the dough with a gentle punch, transfer to a flour-dusted surface, and mold into a loaf or individual rolls. Position in a greased pan or on a parchment-lined baking sheet.
- Drape a pristine kitchen towel over the shaped dough, permitting a secondary rise for 45-60 minutes until the surface appears puffy and responsive to gentle touch.
- Whisk egg and milk together, creating a glossy wash to enhance the brioche’s exterior appearance and golden sheen.
- Heat the oven to 350°F (175°C). Gently brush the egg mixture across the dough’s surface, then bake until a rich amber color emerges and tapping the bottom produces a hollow resonance—approximately 25-30 minutes for a loaf, 15-20 minutes for rolls.
- Transfer the freshly baked brioche to a wire rack, allowing complete cooling before slicing or serving to preserve its delicate texture.
Notes
- Always use room temperature ingredients to ensure smooth and consistent dough mixing, preventing lumpy textures.
- Knead the dough thoroughly to develop gluten, creating that signature light and airy brioche texture with a tender crumb.
- Avoid overproofing by watching the dough’s rise; it should double in size but not collapse, which can lead to dense bread.
- For dairy-free alternatives, substitute milk with almond or oat milk and use coconut oil instead of butter, maintaining the rich flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 330
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 90 mg