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Extra Soft Brioche
A homemade ultra‑soft brioche that melts in the mouth, perfect for breakfast or snack. This recipe details every step, from kneading to baking, with tips, precise timings and storage advice.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Do not let the milk exceed 40 °C or it will kill the yeast.
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