Discover the joy of homemade baking with our Ultra-Soft Brioche Bread, a recipe that promises a delightfully tender and sweet loaf perfect for any occasion. This brioche bread, made with a blend of high-quality flours, infused with the delicate aroma of vanilla and lemon zest, and enriched with yogurt, butter, and egg, offers a luxuriously soft texture and a subtly sweet flavor.
Why You’ll Love This:
- Exceptionally Soft Texture: The combination of yogurt and butter ensures a moist, tender crumb.
- Delicate Flavor: Vanilla essence and lemon zest add a light, aromatic touch.
- Versatile: Enjoy it as a breakfast treat, for an afternoon tea, or as a base for various sweet or savory toppings.
Perfect Occasion: This brioche bread is ideal for a special breakfast, a refined addition to your brunch table, or as a delightful snack to accompany your coffee or tea. It’s also a fantastic option for those who love to bake and share homemade bread with friends and family.
Ultra-Soft Brioche Bread
Ingredients:
- 300g flour W260 (or 150g all-purpose flour + 150g Manitoba flour)
- 50ml milk
- 125g plain yogurt
- 1 egg
- 45g sugar
- 30g butter, room temperature
- A pinch of salt
- 6g fresh yeast
- Vanilla essence, to taste
- Grated zest of one lemon
For Glazing:
- 1 egg yolk
- 1 tablespoon powdered sugar (or granulated sugar)
Instructions:
- Dissolve the Yeast: Mix the fresh yeast in the milk.
- Start the Dough: In a stand mixer bowl, combine flour, sugar, yogurt, egg, lemon zest, vanilla essence, and the milk with dissolved yeast. Start mixing with a dough hook at low speed.
- Add Butter and Salt: Add the salt and continue mixing. Gradually incorporate the butter, increasing the mixer’s speed to medium. Mix until the dough is smooth and elastic.
- First Rising: Form the dough into a ball, place it in a bowl covered with plastic wrap, and let it rise in a warm place (27/28°C or a turned-off oven with the light on) until almost doubled. Then refrigerate overnight.
- Shape the Dough: Once doubled, divide the dough into three equal parts. Form each into a ball, cover, and rest for 10 minutes. Roll each ball with a rolling pin, fold thrice at 5-minute intervals, then roll into a long rectangle and roll up. Place the rolls in a 20x10cm loaf pan lined with parchment paper, seam-side down.
- Second Rising: Let the dough rise until it reaches about 2 cm from the edge of the pan.
- Bake: Mix egg yolk with powdered sugar, brush over the brioche, and bake at 180°C for 35-40 minutes.
- Cool: Remove from the oven, cover for a minute to retain moisture, then cool before removing from the pan.
Enjoy this Ultra-Soft Brioche Bread, a delightful homemade creation that’s perfect for sharing and savoring on any special occasion or as a daily treat. Its softness and subtle sweetness are sure to make it a favorite among all who taste it!
