Description
This Fluffy Cloud Brioche recipe yields a soft, tender, and buttery bread perfect for breakfast or as a snack. Made with warm milk, active dry yeast, eggs, and plenty of unsalted butter, this brioche boasts a rich flavor and an airy texture that melts in your mouth. Ideal for loaf or rolls, it features an egg wash finish for a golden, shiny crust.
Ingredients
Scale
Wet 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
- Activate the Yeast: Sprinkle the active dry yeast over the warm milk (at 110°F or 43°C) and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is activated.
- Prepare the Dough: In a mixing bowl, add the frothy yeast mixture, eggs, and vanilla extract. Using a dough hook attachment on a stand mixer, mix on low speed until a dough forms.
- Add the Butter: Incorporate the softened butter pieces gradually into the dough while continuing to mix. Knead the dough for about 10 minutes until it becomes smooth, elastic, and slightly sticky. If too sticky, add flour carefully to adjust.
- First Rise: Place the dough in a warm spot, cover it, and let it rise for 1.5 to 2 hours or until doubled in size.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Shape it either as a single loaf to fit a greased 9×5-inch loaf pan or divide it into smaller portions for individual rolls placed on a greased baking dish or sheet.
- Second Rise: Allow the shaped dough to rise a second time until puffed and nearly doubled.
- Prepare the Egg Wash: Beat the reserved egg with a tablespoon of water and brush this mixture over the risen dough for a beautiful golden and shiny finish.
- Bake the Brioche: Preheat the oven to 350°F (175°C). Bake the brioche for about 30-35 minutes until golden brown. If the top browns too fast, tent it with aluminum foil to prevent burning.
- Cool and Serve: Remove the brioche from the oven and allow it to cool before slicing. Serve with your favorite jam or butter, or enjoy it plain to savor the buttery flavor.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- The dough should be slightly sticky; avoid adding too much flour to keep it soft and light.
- For even baking, ensure the dough is well risen before baking.
- Using room temperature eggs and butter helps create a better dough texture.
- Egg wash gives a glossy and appetizing finish to the brioche crust.
- Brioche can be stored in an airtight container for up to 3 days or frozen for longer storage.
