Easy Soft Brioche Recipe

Brioche is a rich and buttery French bread that’s delightfully soft and slightly sweet, making it perfect for both breakfast and desserts.

This easy soft brioche recipe simplifies the traditional method while keeping the signature tender crumb and golden crust. Whether enjoyed on its own, spread with jam, or used as a base for French toast, this brioche will elevate any meal with its luxurious texture and flavor.

With just a few basic ingredients and a bit of time, you can create this bakery-style treat right at home!

- INGREDIENTS

-300 g flour

-125 ml milk

- 1 to 2 tbsp orange blossom water

- 50 g sugar

- 2 eggs

- 75 g softened butter

- 15 g fresh baker's yeast (or 10 g dry baker's yeast)

- 1 tsp salt

- PREPARATION

In the bowl of your food processor (or in a bowl if you are making your brioche by hand), put the milk, orange blossom water, sugar, 1 egg, salt, butter (softened and cut into pieces), flour and baker's yeast, then knead everything for 10 to 15 minutes, until you get a smooth, sticky and soft dough.

Cover the latter with cling film or a clean tea towel and let it rest for 1h30 at room temperature, until it doubles in volume. or about thirty minutes in the oven at 30°C (th.1). Then, fold the edges inside the dough to expel the air, then place it in a floured and buttered mold or lined with baking paper. Brush your brioche with 1 egg yolk (or with a little milk), then let the dough rest for about 30 min so that it can double in volume.

Then preheat the oven to 180°C (th.6), and bake your brioche for about 30 min (the tip of a knife should come out just slightly damp), then let it cool on a rack before unmolding. Enjoy warm or cold, with a hot drink or jam.

- TIP

To make an easy soft brioche even faster, instead of letting the dough rest at room temperature, put it in the oven to rise for 30 min, th.1 (30°C).

And to take care of the appearance of your vinennoiserie, separate the dough into three equal parts, form long sausages of identical thickness and length on the work surface, then braid them together before placing them in the dish, browned with egg and sprinkled with flaked almonds.

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