Soft Brioche with Gentle Baking
Soft Brioche with Gentle Baking is a easy French recipe that serves 6. 250 calories per serving. Recipe by NONO FOODIES on YouTube.
Prep: 1 hr 30 min | Cook: 35 min | Total: 2 hrs 20 min
Cost: $4.50 total, $0.75 per serving
Ingredients
- 500 g Brioche dough (prepared) (Dough already mixed, rested and ready to proof)
- 2 c. à soupe Icing sugar (To dust after baking)
Instructions
First proof
Place the brioche dough in the large bowl, cover with a clean kitchen towel and let rest at room temperature until it doubles in size.
Time: PT1H30M
Preheat oven
Preheat the oven to 150 °C fan‑forced.
Time: PT10M
Temperature: 150°C
Bake the brioche
Place the proofed dough on the baking sheet or in the pan, bake and cook for about 25 minutes until golden and well risen.
Time: PT25M
Temperature: 150°C
Finishing with icing sugar
Remove the brioche from the oven, let cool slightly, then dust with icing sugar using a small tea strainer to obtain a very fine powder.
Time: PT5M
Serving
Remove the frame (if used), let cool completely or enjoy warm.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: vegetarian, low-calorie
Allergens: gluten, eggs, milk
Ingredient Substitutions
- Instead of Icing sugar: sifted powdered sugar
Equipment Needed
- Large bowl
- Clean kitchen towel
- Fan‑forced oven
- Baking sheet or brioche pan
- Tea strainer (small sieve) (optional)
- Cooling rack (optional)
Critical Steps — Do Not Skip
- Let the dough proof until it doubles in volume (step 1).
- Bake at a gentle and constant temperature (150 °C) for 25 minutes (step 3).
Chef Tips from the Video
- Use eggs and butter at room temperature for better incorporation.
- Dust the icing sugar immediately after removing from the oven so it adheres well to the still slightly moist surface.
Troubleshooting
The dough does not double in volume.
Check that the yeast is still active, slightly increase the ambient temperature or add a bit of sugar to feed the yeast.
The brioche is too dense after baking.
Do not over‑work the dough, allow sufficient proofing time and avoid opening the oven too early.
The top burns before the interior is cooked.
Cover the brioche with a sheet of aluminium foil halfway through baking or reduce the temperature by 10 °C.
Storage
Refrigerator: Store in an airtight container 1 to 2 days.
Freezer: Can be frozen for 1 month, well wrapped.
Room temperature: Best consumed the same day for optimal texture.
Make-Ahead Tips
- The dough can be left to proof in the refrigerator overnight for a time‑saving in the morning.
- The brioche keeps better if wrapped in cling film before being placed in the box.
Last updated: September 6, 2026
