Soft and Fluffy Brioche Bread (Pan Brioche)
Category: Yeast Breads
Servings: 8
Preparation Time: 2 hours
Cooking Time: 35 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 115g |
| All-purpose flour (00 flour) | 270g |
| Milk | 20g |
| Sugar | 25g |
| Butter | 135g |
| Fresh yeast | 8g |
| Fine salt | 5g |
| Egg yolk | 1 |
| Fresh cream (liquid) | 10g |
| Butter (for greasing) | As needed |
Nutritional Information (per serving):
| Nutrient | Value |
|---|---|
| Calories | ~320 kcal |
| Protein | ~6g |
| Carbohydrates | ~40g |
| Fat | ~17g |
| Fiber | ~1g |
| Sugars | ~10g |
Instructions:
Step 1: Preparing the Dough
Begin by ensuring that all the ingredients are at room temperature to ensure a perfect result. This includes eggs, milk, butter, and cream. The first step in making this delightful brioche is to weigh out all your ingredients carefully.
In the bowl of a stand mixer, sift the all-purpose flour to eliminate any lumps. Add the fresh yeast (crumbled into small pieces) to the flour. Attach the paddle attachment (also known as the “K” hook) to your mixer.
Step 2: Incorporating Wet Ingredients
Next, gently whisk the eggs to break them up and begin adding them gradually to the flour mixture while the mixer is running on low speed. Allow the eggs to be absorbed by the flour bit by bit. Follow this with the milk, which should also be at room temperature, and add it in a steady stream to the mixture. Continue mixing until the dough starts to come together.
Step 3: Adding Butter and Kneading the Dough
Now, it’s time to incorporate the butter. This step requires patience, so be sure to add the softened butter in small pieces, allowing each piece to fully absorb before adding the next. Once the butter is incorporated, add the salt and continue to mix for another minute or two.
Step 4: Kneading the Dough
Switch the paddle attachment for the dough hook to begin kneading. Keep the mixer on a low speed and let it knead the dough for about 20 minutes. The dough will become smooth, elastic, and slightly sticky. It should wrap around the dough hook as it mixes, indicating itโs properly kneaded.
Step 5: First Rising
Transfer the dough to a lightly floured work surface and form it into a ball using a bench scraper or your hands. Place the dough into a large bowl and cover it with plastic wrap. Allow it to rise in a warm place (such as an oven with the light on or a room free of drafts) for about 2 hours, or until the dough has doubled in size.
Step 6: Shaping the Dough
After the dough has risen, gently punch it down to release any trapped air. Transfer the dough to a lightly floured surface. Roll and stretch the dough into a long log shape. Cut the dough into 8 equal pieces, approximately 70g each, using a bench scraper or a sharp knife.
To shape the dough pieces into smooth balls, roll each piece between your hands, cupping them to create tension on the surface. Once you have all the dough balls shaped, fold the edges of each ball inward, pinching them at the bottom to form a round shape.
Step 7: Second Rising
Grease a loaf pan (26×11 cm) with butter, and arrange the dough balls inside the pan. Place them in two rows, ensuring the edges of the dough balls are touching. Cover the pan loosely with plastic wrap and allow the dough to rise for about 2.5 hours, or until it has risen to fill half the height of the loaf pan.
Step 8: Preparing for Baking
Once the dough has risen, brush the top of the brioche with a mixture of beaten egg yolk and fresh cream. This step will give the bread a rich, golden finish when baked.
Step 9: Baking the Brioche
Preheat your oven to 170ยฐC (340ยฐF) on static mode (do not use convection). Place the loaf in the center of the oven and bake for approximately 35 minutes. Keep an eye on the brioche during the last 10 minutes of baking to ensure it doesn’t brown too quickly. If it does, lightly cover the top with aluminum foil to prevent over-browning. Test for doneness by inserting a toothpick into the centerโif it comes out clean, the brioche is ready.
Step 10: Cooling and Serving
Once baked, remove the brioche from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove the bread from the pan and let it cool on a wire rack. Allow it to cool completely before slicing.
This soft and fluffy brioche bread is incredibly versatile. You can serve it in individual pieces, perfect for spreading with jam, hazelnut cream, or butter. Alternatively, slice it for a delicious French toast breakfast or enjoy it as a rich, tender snack.
Serving Suggestions:
- For Breakfast: Serve slices with butter, jam, or fresh fruit preserves.
- As French Toast: Dip slices into an egg mixture and fry them for a rich, indulgent breakfast.
- For Snacking: Enjoy it as is or with a dollop of whipped cream or a spread of chocolate hazelnut cream.
Pro Tips:
- If the brioche is browning too quickly, cover it loosely with foil to prevent burning while ensuring the interior fully cooks.
- You can store leftover brioche in an airtight container for up to 3 days or freeze it for longer storage.
This soft and buttery Pan Brioche is the perfect addition to any breakfast or tea time. Its rich flavor and tender texture make it a crowd favorite, and the versatility of this recipe allows it to be enjoyed in numerous ways.
