Fluffy Brioche (3 Types)

1. 1

   Make the bread dough and let it rise the first time.

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   The dough will rise about 1.2-2x it's original size, so it will take more time than regular bread dough.

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   After the dough has risen, divide it in half and lightly press out the gas.

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   Form into round balls and let sit for 15 minutes.

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   Grease the brioche pan with fat.

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   [Brioche Sucre] 1) Divide the bread dough into 4 sections.

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   2) Lightly press the gas out of each piece of dough and then form into round balls.

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   Place 3 balls on the bottom and top with 1.

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   [Brioche a Tete] 1) Cut out 1/4 of bread dough.

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    2) Press the gas out of the two pieces of dough and form both into round balls.

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    Place the big ball on the bottom and top with the smaller ball.

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    Press the top ball into the larger ball of dough so that it doesn't fall off when baking.

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    It's said that the shape of the Brioche a Tete is of a sitting monk from the Middle Ages.

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    [Brioche Mousseline] Lightly push out the gas and form the dough into a ball.

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    Let it rise a second time for about 30 minutes, until the dough rises 1.5x the original size.

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    (You can use the oven's bread proofing function at 40C.

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    During the summer, leave at room temperature.)

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    Brush on the egg and bake for 13-15 minutes in a preheated 180C oven.

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    When you want to reheat them, lightly cover with plastic wrap and microwave 1 piece at 500 W for 20 seconds.

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    They will be just as fluffy as when they are freshly baked.

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    My children like to tear open the brioche and pour on syrup or maple syrup.

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    Even though it's all the same dough, you can have fun enjoying different textures and shapes.

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    The Mousseline type is the most fluffy and my favorite.

* Per serving · 4 servings · Values may vary.