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Ultra Soft Brioche
Homemade ultra-soft brioche, easy to prepare and fill (nutella, jam, pastry cream...). The recipe uses a short first rise then a second rise in the turned‑off oven to achieve a very airy crumb and a golden crust.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Be careful with hot melted butter to avoid burns.
- • Handle raw eggs with clean hands to prevent salmonella risk.
- • Use gloves or an oven mitt when handling the hot oven.
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