Shape the brioches: Divide the dough into portions and shape the brioches into the desired shape. Place them on a greased and floured baking sheet.
Second proofing: Cover the baking sheet with plastic wrap and let the brioches rise again for about 30 minutes, or until doubled in size.
Brush with egg: Beat the remaining egg and brush the brioches carefully.
Bake: Preheat the oven to 180°C and bake the brioches for about 20-25 minutes, or until golden brown.
Cool: Remove the brioches from the oven and let them cool on a rack before serving.
Secrets for an ultra-soft and fluffy brioche:
Quality ingredients: Use good-quality wheat flour, fresh yeast and good-quality unsalted butter.
Butter at room temperature: The butter must be soft so that it can be incorporated well into the dough. Knead well: Kneading the dough for long enough is crucial to developing the gluten, which ensures the soft, fluffy texture of the brioche.
Respect the fermentation times: Fermentation is essential for the dough to rise and for the final texture of the brioche.
Don’t overbake: Bake the brioches until they are golden brown, but don’t let them get too dark, as this can dry them out.
Extra tips:
For an even tastier brioche, add lemon or orange zest to the dough.
You can fill the brioches with fruit, chocolate or pastry cream.
Serve the brioches with butter, jam or honey.
With these tips and tricks, you will have an incredibly soft and fluffy brioche that will delight everyone!
ADVERTISEMENT
