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MILK BRIOCHE – Best Fluffy like cloud & super soft
To make a successful light brioche with a stringy crumb or brioches in general, you need a good so-called “strong” flour: This designation is given to flours rich in gluten, to allow the gluten network to develop during kneading. In the general public trade, you can find oatmeal flour that meets this criterion.
Fermentation: A rested dough is a dough that will release all its aromas during cooking, so do not neglect this time.
*How to make your brioche
To make a successful light brioche with a stringy crumb or brioches in general, you need a good so-called “strong” flour: This designation is given to flours rich in gluten, to allow the gluten network to develop during kneading. In the general public trade, you can find oatmeal flour that meets this criterion.
Fermentation: A rested dough is a dough that will release all its aromas during cooking, so do not neglect this time.
What ingredients for a large brioche or two small ones
1 – Prepare the fermented dough
°18 g of fresh baker’s yeast
°100g oatmeal flour
°100ml lukewarm milk or water
+NB: Replace with 8 gr dehydrated dry yeast in which case
2 – Ingredients for the brioche
°450g oatmeal flour
°60 g powdered sugar
°9 grams of salt
°4 whole eggs
°Vanilla extract
°1 cap of orange blossom water
°100ml lukewarm milk
°100 g unmelted unsalted butter
°1 egg yolk beaten with milk for gilding
*Preparation of recipe
Prepare booster: Mix together the baker’s yeast, flour & lukewarm milk.
Cover and let rise 20 to 30 minutes until doubled in size.
In bowl of the kneader, pour the flour, sugar and salt, mix.
Make a well and add the eggs, vanilla extract, orange blossom and 80 ml of milk.
Incorporate the leaven and start kneading with the hook at low speed to bring the dough together.
If the dough is still a little dry add the rest of the milk gradually. The dough is then quite sticky. Increase speed to 4-5 and knead for 5 minutes.
Add the butter in pieces while continuing to knead until the dough comes away from the sides of the bowl. It should be smooth, shiny and very elastic.
Roll into a ball and cover with cling film or a towel.
Put to point (1st rest time) for 1h to 1h30 that it doubles in volume.
Grease or line a mold or frame with baking paper (size of the mold: 24 cm x 24 cm).
Degas the dough then divide into 16 dough pieces of 70 g each.
Place the dough pieces in the mould.
Let the brioche double in volume for 45 minutes so that it reaches the edges of the mould.
Preheat oven Th. 170°C.
Proceed to the gilding by brushing with egg yolk and beaten milk.
Bake for 30 minutes until the brioche is golden brown.
Remove from oven and place on a wire rack to cool.
Enjoy !
