Fluffy Cloud Brioche using a Moulinex i-Companion
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine sinking your teeth into a cloud of sweetness that feels like a hug from a warm summer day; that’s the magic of Vaporous Brioche! Originating from the heart of French patisserie, this pillowy delight is a testament to the art of baking, where simple ingredients like flour, eggs, and a hint of orange blossom water come together to create a symphony of flavors. Did you know that brioche is so beloved in France that it has its own national holiday? Well, not quite, but if it did, I’d lead the parade with a loaf in hand! This recipe, with its lightly golden crust and soft interior, is perfect for breakfast or brunch, or just as a delightful excuse to savor life one bite at a time.
Ingredients
- 250 g Flour t45
- 5 g Dehydrated baker's yeast
- 50 g Granulated sugar
- 1 Teaspoon(s) Salt
- 100 g Milk
- 1 Egg
- 60 g Butter
Steps
Dough
- Add 250 g of flour t45, 5 g of dehydrated baker's yeast, 50 g of granulated sugar, 1 teaspoon(s) of salt in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
- Add 100 g of milk, 1 egg in the food processor bowl.
- Mix knead: 2:30min / 0°C / Speed 1.
- Add 60 g of butter in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a mixing bowl.
- Let rise in a warm place for 1 hour or until doubled in size.
Shaping & Second Rise
- Deflate the dough gently.
- Divide into three equal portions.
- Shape each portion into a ball.
- Grease a rectangular loaf tin.
- Place the three balls into the greased rectangular loaf tin.
- Cover with cling film and let rise for another 45 minutes, or until almost doubled in size.
Baking
- Preheat the oven at 180°C.
- Cook in the oven at 180°C during 25min.
- If the top is browning too quickly, cover loosely with foil.
- Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
