Description
This Fluffy Cloud Brioche is a soft, pillowy bread that melts in your mouth. With its rich, buttery flavor and airy texture, it’s perfect for breakfast, brunch, or as an accompaniment to your favorite jam or butter. The lightness of the dough is truly like biting into a cloud!
Ingredients
Scale
- 1/2 cup warm milk (110°F or 43°C)
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1 tsp salt
- 4 large eggs
- 1 cup unsalted butter, softened and cut into pieces
- 1 tsp vanilla extract
- 1 egg (for egg wash)
Instructions
- Activate the Yeast:
- In a small bowl, combine the warm milk and sugar. Stir to dissolve.
- Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy.
- Prepare the Dough:
- In the bowl of a stand mixer, combine the flour and salt.
- Add the frothy yeast mixture, eggs, and vanilla extract to the bowl.
- Using the dough hook attachment, mix the ingredients on low speed until a dough forms.
- Add the Butter:
- Gradually add the softened butter, a few pieces at a time, while mixing the dough on medium speed.
- Continue mixing until the dough becomes smooth, elastic, and slightly sticky (about 10 minutes of kneading).
- If the dough is too sticky, add a little more flour, but be careful not to add too much.
- First Rise:
- Transfer the dough to a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
- Shape the Dough:
- Punch down the dough to release any air bubbles.
- Turn the dough out onto a lightly floured surface and shape it into a loaf or divide it into smaller portions for individual rolls.
- If you’re making a loaf, place the dough into a greased 9×5-inch loaf pan. For rolls, arrange them in a greased baking dish or on a baking sheet.
- Second Rise:
- Cover the shaped dough loosely with a kitchen towel and let it rise for another 45 minutes to 1 hour, or until it has puffed up and filled the pan or rolls are touching.
- Prepare the Egg Wash:
- Preheat the oven to 350°F (175°C).
- In a small bowl, beat the remaining egg with a tablespoon of water.
- Brush the egg wash over the risen dough for a golden, shiny finish.
- Bake the Brioche:
- Bake the loaf for 30-35 minutes, or the rolls for 20-25 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
- If the top starts browning too quickly, tent with aluminum foil.
- Cool and Serve:
- Remove the brioche from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve with your favorite jam, butter, or just enjoy it as is!
Notes
- For extra flavor, you can add a tablespoon of honey or a dash of cinnamon to the dough before mixing.
- You can store the brioche in an airtight container at room temperature for up to 3 days, or freeze it for longer storage.
- If you prefer to use a bread machine, you can follow the same process by adding the ingredients in the order suggested by your machine’s instructions and use the dough setting.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (from a loaf)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8 g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg