Ultra Soft Brioche

Ingredients

• 80 ml Water (lukewarm (≈35°C))
• 140 ml Milk (lukewarm)
• 2 sachet(s) Vanilla sugar (or vanilla essence)
• 40 g Granulated sugar
• 8 g Active dry yeast (or 16 g fresh yeast)
• 30 g Type 45 flour (for the first mixture)
• 400 g Type 45 flour (for the dough)
• 4 g Baking powder
• 2.5 g Salt (½ teaspoon)
• 1 Egg white
• 60 g Butter (melted)
• 1 Egg yolk (for glazing)
• 15 ml Milk (for glazing) (a few drops)
• to taste Spread (optional) (for filling)
• to taste Apricot jam (optional) (or other jam)

Instructions

1. Prepare the liquid mixture

   In a bowl, combine the lukewarm water, lukewarm milk, sugar, vanilla sugar, the 30 g flour and the active dry yeast. Stir well until dissolved.

   Time: PT17M

2. Prepare the dry ingredients and butter

   While the mixture rests, measure the baking powder, salt, egg white, melted butter and prepare the remaining 400 g flour.

   Time: PT5M

3. Incorporate the ingredients and knead

   Add the melted butter and egg white to the liquid mixture, mix gently. Then incorporate the flour, baking powder and salt. Knead by hand or with a mixer until you obtain a smooth, non‑sticky dough.

   Time: PT10M

4. First rise

   Cover the bowl with plastic wrap and let rise at room temperature until the volume triples (about 45 minutes).

   Time: PT45M

5. Degas and shape the brioche

   On a lightly floured work surface, degas the dough by gently pressing it. Divide the dough into 12 equal balls, shape brioche (round or oval) and place them on a baking sheet lined with parchment paper.

   Time: PT5M

6. Second rise

   Brush the brioche with the egg yolk diluted in a little milk. Cover lightly and let rise 20‑30 minutes in the turned‑off oven (door ajar) to prevent drying.

   Time: PT25M

7. Brush with glaze

   Brush the brioche again with the egg‑yolk‑milk mixture to achieve a beautiful golden color.

   Time: PT2M

8. Baking

   Preheat the oven to 200 °C on convection. Bake the brioche 15‑20 minutes until they are nicely golden and sound hollow when tapped.

   Time: PT18M

   Temperature: 200°C

9. Cool and serve

   Remove the brioche from the oven, let cool 5 minutes on a rack, then enjoy plain or fill with spread, jam or pastry cream.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Milk: lukewarm plant milk
• Instead of Vanilla sugar: vanilla extract
• Instead of Active dry yeast: fresh yeast
• Instead of Egg white: aquafaba
• Instead of Butter: margarine

Equipment Needed

• Mixing bowl
• Kitchen scale or measuring spoons
• Silicone spatula
• Plastic wrap (optional)
• Baking sheet
• Parchment paper
• Kitchen brush (optional)
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Yeast activation with lukewarm liquid
• Kneading until a smooth, non‑sticky dough is achieved
• First rise until the volume triples
• Second rise in the turned‑off oven to prevent drying
• Baking at 200 °C until golden brown

Chef Tips from the Video

• Add a teaspoon of rum or orange blossom water to the dough for a subtle flavor.
• Lightly sprinkle pearl sugar before baking for a crunchy effect.
• Use a brioche mold if you prefer a traditional shape.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature 1‑2 days, protected from humidity.

Make-Ahead Tips

• The dough can be prepared the day before, refrigerated after the first rise, then shaped and baked the next day.
• Brioche freeze very well after baking; reheat 5 minutes in the oven before serving.