Brioche is more than just a type of bread—it’s a luxurious blend of bread and pastry, celebrated for its delicate, buttery taste and rich, fluffy texture. Known for its golden crust and pillowy crumb, brioche has become a popular choice for breakfast, brunch, and even dessert. In this article, we’ll guide you step-by-step to create an extra soft brioche that will elevate your baking skills and impress family and friends. Let’s dive into the secrets of making the perfect brioche that melts in your mouth with every bite.
What Makes Brioche Extra Soft?
The secret to achieving the extraordinary softness of brioche lies in its rich ingredients and precise techniques. The high butter content, combined with eggs, gives brioche its signature soft texture. Slow kneading, proper proofing, and careful handling also contribute to creating a loaf that is tender, moist, and utterly delicious. Follow the recipe below for a foolproof method to create an irresistibly soft brioche.
Recipe for Extra Soft Brioche
Ingredients
- 500g all-purpose flour
- 60g granulated sugar
- 10g instant yeast
- 8g salt
- 250ml whole milk (lukewarm)
- 4 large eggs (room temperature)
- 150g unsalted butter (softened, cut into cubes)
- 1 egg yolk (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Activate the Yeast
In a bowl, mix the lukewarm milk with 1 tablespoon of sugar and instant yeast. Let it sit for about 10 minutes until the mixture becomes frothy, indicating that the yeast is activated. - Mix Dry Ingredients
In a large mixing bowl, combine the flour, remaining sugar, and salt. Stir until everything is well incorporated. - Combine Wet and Dry Ingredients
Make a well in the center of the dry ingredients. Pour in the yeast mixture and add the eggs. Mix the ingredients until a sticky dough forms. - Incorporate Butter
Gradually add the softened butter cubes, mixing well after each addition. Continue kneading until all the butter is fully incorporated and the dough is smooth and elastic. This can take 8-10 minutes using a stand mixer fitted with a dough hook or about 15 minutes by hand. - First Proof
Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp cloth, and let it rise in a warm spot for 1.5-2 hours, or until it has doubled in size. - Shape the Brioche
Once the dough has doubled, punch it down to release any excess air. Divide the dough into equal portions, shape into balls or desired forms, and place them in a greased loaf pan or a brioche mold. - Second Proof
Cover the shaped dough and let it proof for an additional hour, or until it has again doubled in size. Proper proofing is key to achieving an airy texture. - Preheat and Prepare
Preheat your oven to 180°C (350°F). Prepare an egg wash by whisking together the egg yolk and milk, then gently brush the top of the brioche for a shiny, golden finish. - Bake the Brioche
Bake for 25-30 minutes, or until the top is golden brown and the internal temperature reaches 90-95°C (195-205°F). Allow the brioche to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving Suggestions
This extra soft brioche is incredibly versatile. Enjoy it simply with a pat of butter and jam for breakfast, use it to create a decadent French toast, or pair it with savory toppings for a gourmet sandwich. The possibilities are endless, and its softness makes every option delightful.
Conclusion
Mastering the art of making extra soft brioche can elevate your baking repertoire. This bread’s rich, buttery flavor and tender crumb are unmatched, perfect for both sweet and savory uses. By following this guide and paying attention to each step, you’ll create a brioche that will impress anyone lucky enough to enjoy it. With its impressive softness and flavor, this brioche might just become a staple in your home.