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Soft Brioche with Gentle Baking
A light and airy homemade brioche, proofed at room temperature then gently baked at 150 °C fan‑forced. Finished with very fine icing sugar for an elegant and tasty result. Ideal for breakfast or a snack.
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Cost Breakdown
Critical Success Points
- • 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).
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Do not let the dough proof too long to avoid over‑fermentation.
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