Sweet brioche bread is a type of highly leavened bread with a soft texture, popular in the kitchen for its extreme versatility: from breakfast–to make toast with jam–to a snack, as a base for spreading a hazelnut spread.
Sweet Brioche Pan Recipe
Even before tasting it, the peculiarity of the shape immediately draws attention. On a beautifully set table, its success is assured.
The preparation is really very simple, suitable for anyone. The dough can be made either by kneading machine or by bread machine.
Ingredients
for 1 kg of dough
- 550 g Manitoba flour
- 200 g of milk
- 2 large eggs
- 50 g of butter from the fridge
- 50 g melted butter with seeds of one vanilla pod
- 8 g of salt
- 80/90 g of sugar
- 12 g of fresh brewer’s yeast
- 1 teaspoon vanilla extract or the seeds of a berry
Preparation
How to Prepare Sweet Brioche Bun
Let us now look at the steps for preparing Pan Brioche:
- Heat milk with the seeds of half a vanilla pod and the other half in melted butter.
- Place the warm milk, two eggs and sugar in the bowl of the planetary mixer.
- Start the planetary mixer at low speed using the dough hook, then pour in the flour in 3 times. At the last add the salt.
- Gradually increase the speed until the right consistency of dough is reached.
- Add first the butter from the refrigerator and then the melted butter.
- Use the dough hook to make the dough bind better and let it rest for about 20 minutes.
- Handle the dough with folds and let rest again for 20 minutes.
- Proceed with forming, taking a doughnut mold soaked with oil and arranging in a circle of balls obtained from the dough.
- Another forming option is to make a simple braid with the dough, then arrange it in a pumcake mold lined with baking paper.
Regardless of the solution chosen, let rise until it is twice as large.
Turn on the oven to 160° C ventilated and–finally–brush with a beaten egg before baking for about 40 to 45 minutes.
Thanks to Cinzia from Il Forno Incantato for the recipe.
