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Fluffy Brioche (3 Types) Recipe

Fluffy Brioche (3 Types) Recipe
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Serving : 14
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Prepare the ingredients before making Fluffy Brioche (3 Types) in your home. Then, follow these steps below to serve Fluffy Brioche (3 Types) for your family or friends.

Ingredients: Fluffy Brioche (3 Types)

  • 1 Super Rich Bread Dough
  • 1 dash Egg (to glaze)

How to Make Fluffy Brioche (3 Types)

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Fluffy Brioche (3 Types) in your home by yourself.

    Step 1
  • Make the bread dough and let it rise the first time. The dough will rise about 1.2-2x it's original size, so it will take more time than regular bread dough.
  • Step 2
  • After the dough has risen, divide it in half and lightly press out the gas. Form into round balls and let sit for 15 minutes.
  • Step 3
  • Grease the brioche pan with fat.
  • Step 4
  • [Brioche Sucre] 1) Divide the bread dough into 4 sections.
  • Step 5
  • 2) Lightly press the gas out of each piece of dough and then form into round balls. Place 3 balls on the bottom and top with 1.
  • Step 6
  • [Brioche à Tête] 1) Cut out 1/4 of bread dough.
  • Step 7
  • 2) Press the gas out of the two pieces of dough and form both into round balls. Place the big ball on the bottom and top with the smaller ball. Press the top ball into the larger ball of dough so that it doesn't fall off when baking.
  • Step 8
  • It's said that the shape of the Brioche à Tête is of a sitting monk from the Middle Ages.
  • Step 9
  • [Brioche Mousseline] Lightly push out the gas and form the dough into a ball.
  • Step 10
  • Let it rise a second time for about 30 minutes, until the dough rises 1.5x the original size. (You can use the oven's bread proofing function at 40℃. During the summer, leave at room temperature.)
  • Step 11
  • Brush on the egg and bake for 13-15 minutes in a preheated 180℃ oven.
  • Step 12
  • When you want to reheat them, lightly cover with plastic wrap and microwave 1 piece at 500 W for 20 seconds. They will be just as fluffy as when they are freshly baked.
  • Step 13
  • My children like to tear open the brioche and pour on syrup or maple syrup.
  • Step 14
  • Even though it's all the same dough, you can have fun enjoying different textures and shapes. The Mousseline type is the most fluffy and my favorite.
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