Italian
Soft Brioche
by Manu Food · 60K subscribers on YouTube
Soft and fragrant brioche, prepared in a stand mixer. Start by adding flour, sugar, crumbled fresh yeast, vanilla bean seeds, orange zest and lemon zest. Begin mixing with the dough hook, then add lightly beaten eggs and milk. Knead for a few minutes and add salt. Switch to the paddle attachment and gradually incorporate soft butter until you have a smooth, non-sticky dough. Form a ball and let it rise in a covered container until doubled in size. Divide the dough into pieces of around 90g each, shape into brioche shapes, place on a baking tray and let rise again until puffed. Brush with beaten egg and bake at 180°C for 12-14 minutes.
- Cook
- 13 min
- Difficulty
- medium
Ingredients
10 items- 500 gManitoba Flour
- 100 gSugar
- 12 gBrewer's Yeastfresh yeast
- Vanilla Seedsseeds from 1 vanilla bean
- Buccia d'Aranciagrated zest of 1 orange
- Lemon Peelgrated zest of 1 lemon
- 2 pcsUova mediemedium eggs
- 250 mlMilk
- 10 gSalt
- 100 gButtersoft butter
Method
- Add flour, sugar, crumbled fresh yeast, vanilla bean seeds, orange zest and lemon zest to the bowl. Begin mixing with the dough hook.
- Add lightly beaten eggs and milk. Knead for a few minutes.
- Add salt. Switch to the paddle attachment and gradually incorporate soft butter until the dough is smooth and non-sticky.
- Form a ball, place in a covered container, and let rise until doubled in size.
- Divide the dough into pieces of about 90g each and shape into brioche.
- Place on a baking tray and let rise until puffed.
- Brush with beaten egg.
- Bake at 180°C for 12-14 minutes.
