Easy Soft Brioche Recipe



 Easy Soft Brioche Recipe


 -300g of flour

 -125ml of milk

 - 1 to 2 tbsp orange blossom water

 - 50 g of sugar

 - 2 eggs

 - 75g soft butter

 - 15 g of fresh baker's yeast (or 10 g of dry baker's yeast)

 - 1 tsp salt


 In the bowl of your food processor (or in a salad bowl if you prepare your brioche by hand), put the milk, orange blossom water, sugar, 1 egg, salt, butter (softened and cut into  pieces), the flour and the baker's yeast, then knead everything for 10 to 15 minutes, until you obtain a homogeneous, sticky and soft dough.

 Cover the latter with cling film or a clean tea towel and let it rest for 1h30 at room temperature, until it doubles in volume.  or about thirty minutes in the oven at 30°C (th.1).  Then, fold the edges inside the dough to expel the air, then put it in a floured and buttered mold or lined with baking paper.  Glaze your brioche by brushing it with 1 egg yolk (or with a little milk), then let the dough rest for about 30 minutes so that it can double in volume.

 Then preheat the oven to 180°C (th.6), and bake your brioche for more or less 30 min (the tip of a knife should come out barely slightly moist), then let it cool on a wire rack before baking.  unmold it.  Enjoy warm or cold, with a hot drink or jam.


 To make an easy soft brioche even faster, instead of resting the dough at room temperature, put it to rise in the oven for 30 min, th.1 (30°C).  And to take care of the appearance of your vinennoiserie, separate the dough into three equal parts, form long sausages of the same thickness and length on the work surface, then braid them together before placing them in the  dish, golden with egg and sprinkled with slivered almonds.

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