Italian
Brioche Soft as Clouds
by Manu Food · 60K subscribers on YouTube
A soft and fragrant brioche, light as a cloud. Perfect for breakfast or filled with cream, this version uses a straightforward dough technique with a long rise for maximum tenderness.
- Cook
- 14 min
- Difficulty
- medium
Ingredients
10 items- 500 gManitoba FlourStrong bread flour; replace with all-purpose if unavailable
- 250 mlMilkPreferably cold
- 2 pcsUova medieLightly beaten
- 100 gButterSoftened
- 100 gSugar
- 12 gBrewer's YeastFresh yeast
- 10 gSalt
- Buccia d'Arancia(optional) — Grated zest of one orange
- Lemon Peel(optional) — Grated zest of one lemon
- Vanilla(optional) — Seeds of one vanilla bean, or 1 tsp vanilla extract
Method
- In a stand mixer bowl, add the flour, sugar, crumbled fresh yeast, vanilla bean seeds, and grated lemon and orange zest.
- Attach the dough hook and start mixing on low speed.
- Add the lightly beaten eggs and cold milk gradually.
- After a few minutes, add the salt and continue kneading until the dough starts to come together.
- Switch to the paddle attachment and add the softened butter little by little, mixing until fully incorporated and the dough is smooth, elastic, and no longer sticky.
- Turn the dough out onto a work surface, shape into a tight ball, cover with plastic wrap, and let rise until doubled in volume (about 1-2 hours at room temperature).
- Once risen, divide the dough into pieces of about 90 g each.
- Shape each piece into a tight ball (pirlatura) on a clean surface.
- Place the balls on a baking sheet lined with parchment paper, spacing them apart.
- Cover and let rise again until puffy and doubled (about 1 hour).
- Preheat the oven to 180°C (350°F).
- Brush the tops with beaten egg and sprinkle with pearl sugar if desired.
- Bake for 12–14 minutes, until golden brown. Let cool on a wire rack.
