Extra Soft Brioche

Ingredients

• 200 ml Warm milk (Temperature 30‑35°C)
• 10 g Active dry yeast (Activate in warm milk)
• 100 g Sugar (White or brown)
• 500 g All‑purpose flour (Sift preferably)
• 1 unité Egg (At room temperature)
• 150 g Soft butter (At room temperature, not melted)
• 1 pincée Salt
• 1 unité Egg yolk (for glaze) (Beat lightly)
• 15 ml Milk (for glaze) (One tablespoon)

Instructions

1. Activate the yeast

   Pour the warm milk into the bowl, add the dry yeast and sugar. Stir gently until the yeast dissolves.

   Time: PT5M

2. Incorporate the dry and wet ingredients

   Add the sifted flour, egg, soft butter and a pinch of salt. Mix with the spatula until a homogeneous dough forms.

   Time: PT5M

3. Knead the dough

   Knead the dough by hand on the work surface for about 5 minutes until it becomes smooth and elastic.

   Time: PT5M

4. First fermentation

   Return the dough to the bowl, cover with plastic wrap and a clean kitchen towel. Let rest 1 to 1 h 30 in a warm place until it doubles in size.

   Time: PT1H30M

5. Degas and divide

   Press lightly on the dough to expel air bubbles, then cut into 6 equal portions.

   Time: PT5M

6. Shape and place in the pan

   Roll each portion into a ball, place them side by side in the chosen pan.

   Time: PT5M

7. Second rise

   Cover the pan again and let rise for 30 minutes until the balls are puffed.

   Time: PT30M

8. Prepare the glaze

   Beat the egg yolk with the tablespoon of milk until a homogeneous mixture forms.

   Time: PT5M

9. Brush and bake

   Brush the surface of each ball gently with the egg‑milk mixture. Preheat the oven to 170 °C, bake the brioche and cook for 35 minutes until well golden.

   Time: PT35M

   Temperature: 170°C

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Warm milk: Semi‑skimmed milk, Warm almond milk
• Instead of Active dry yeast: Fresh yeast (20 g)
• Instead of Sugar: Whole cane sugar
• Instead of All‑purpose flour: T55 wheat flour
• Instead of Egg: Organic chicken egg, Duck egg
• Instead of Soft butter: Flavorless vegetable margarine, Nut butter
• Instead of Salt: Sea salt
• Instead of Egg yolk (for glaze): Whole beaten egg, Condensed milk
• Instead of Milk (for glaze): Almond milk, Water

Equipment Needed

• Mixing bowl (large)
• Spatula or rubber scraper
• Clean work surface
• Plastic wrap or plastic bag
• Clean kitchen towel
• Brioche pan or loaf pan
• Kitchen brush
• Oven
• Timer or stopwatch

Critical Steps — Do Not Skip

• Activate the yeast in warm milk
• Knead the dough until a smooth texture is achieved
• First fermentation in a warm place
• Second rise before baking
• Brush with the glaze and maintain the temperature of 170°C

Chef Tips from the Video

• Sift the flour with a tablespoon of baking powder for an even lighter texture.
• Add a tablespoon of honey to the milk‑yeast mixture for a subtle sweet note.
• Use high‑quality butter (80 % fat) for extra softness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap each piece in plastic wrap then place in a freezer bag, keep up to 2 months.

Room temperature: At room temperature, in a bread box, for 1 to 2 days.

Make-Ahead Tips

• After the first fermentation, the dough can be shaped, wrapped and refrigerated 12‑24 h before the second rise.
• The glaze can be prepared ahead and kept in the refrigerator for 1 day.