For softer brioche, add three dessertspoons of powdered milk to your mixture.
The secret behind soft and fluffy brioche is powdered milk! It makes brioche soft and fluffy, giving it a chewy, tasty texture and a golden colour. It also ensures it keeps for longer.
Which type of powdered milk should I use?
You can use Régilait full-fat or semi-skimmed powdered milk.
How?
Use your standard recipe and mix the powdered milk in with the flour.
What quantity of powdered milk should I use to make the perfect brioche?
2to 3dessertspoons for 250g flour, to be added according to your brioche recipe.
Advice for making traditional brioche:
Use good-quality flour with a high gluten content, ideally a fine pastry flour (T45in France).
Classic French brioche recipes use half as much egg and butter as flour. For 250g flour, for example, you will need 125g eggs and 125g butter.
The type of yeast you choose, fresh or dried, does not matter very much. The important thing is to respect the proportions used and, above all, the rising times.
To make a perfect brioche, it is essential to knead the dough thoroughly: this gives the dough its elasticity. If the kneading is not done correctly and the dough is not kneaded enough or is kneaded too much, this will affect the texture of the brioche.
The dough should be left to rise in a warm place, away from any draughts.
Here’s a little tip for making sure the dough rises in the right conditions:
Cover the dough and place it in a closed and switched off oven, with just the oven light turned on. This will be enough to ensure the ideal temperature for rising.
To store the brioche and ensure it does not dry out, we recommend that you wrap it in a clean tea towel or cling film.
FAQs
For softer brioche, add three dessertspoons of powdered milk to your mixture. The secret behind soft and fluffy brioche is powdered milk! It makes brioche soft and fluffy, giving it a chewy, tasty texture and a golden colour. It also ensures it keeps for longer.
Why is brioche so soft? ›
Brioche is a classic French bread distinguished by the addition of butter and eggs, which makes it an “enriched” dough. The high fat content results in a bread with an exceptionally tender crumb, pillowy softness, and rich flavor.
How do you make brioche less dry? ›
Here are some pointers for avoiding a dry, crumbly brioche:
- The dough must contain sufficient water. ...
- Always mix the dough first, then mix in the butter. ...
- Use only bread flour. ...
- Keep butter and dough cool. ...
- Knead the dough long enough to make it smooth and shiny. ...
- Avoid overmixing the dough once the butter is incorporated.
With cold butter only being used when making brioche where temperature control is critical. Softened butter is my go-to for most other bread dough types. Melted butter is something I have always avoided because it would need to be added at the beginning of mixing unlike the softened or cold butter.
Why add butter slowly to brioche? ›
Why should butter be added slowly to brioche dough? Adding the butter into your brioche dough is a fairly lengthy process, and the butter should only be added approx. one tablespoon at a time. This is so the dough maintains the stretchy gluten we've built up, and the butter is absorbed slowly.
Why is my brioche not fluffy? ›
If the kneading is not done correctly and the dough is not kneaded enough or is kneaded too much, this will affect the texture of the brioche. The dough should be left to rise in a warm place, away from any draughts.
How do you soften brioche bread? ›
Preheat your oven to 300º F (150º C), wrap your bread in foil, and set it in the oven for 5-15 minutes. If the crust is soft, unwrap the foil and give it an extra 5 minutes. Or, pour a shallow layer of water into a steamer and bring it to a boil. Place your bread in a steamer basket and steam it for 5 minutes.
What happens if you put too much butter in brioche? ›
What happens if you put too much butter in bread dough? - Quora. It would take a lot of butter to be too much. Brioche dough contains butter up to 70% of the flour weight with 50% of the weight of flour not being unusual. Using too much butter makes for a heavier cake with less banana flavor.
What happens if you over knead brioche dough? ›
The point of kneading dough is to help strengthen the gluten in it. Gluten is what gives your bread; it's structure and texture. Gluten that is not strong enough results from under kneaded dough, whereas gluten that is too tight results from over kneaded dough.
Why is my brioche bread so dense? ›
Lack of gas and fermentation that makes the dough aerate results in dense and heavy bread.
The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.
How do you know when brioche is kneaded enough? ›
You know that the brioche dough has been kneaded for long enough when: the dough does not stick to the bottom of your stand mixer bowl or bread machine anymore, the dough can be held on to your hand without sticking to them, and you can extend the dough to the point it becomes see-through (it's called the windowpane ...
What is a typical percentage of butter to be used in brioche? ›
Brioche
| METRIC | BAKER'S % |
|---|
| Salt | .25kg | 2.5% |
| Sugar | 1.2kg | 12% |
| Butter, pliable | 5kg | 50% |
| Yeast | 0.7kg | 7% |
4 more rowsOvernight Proof: By letting the dough rise slowly in a cold environment, it not only develops more depth of flavor, but also gives you more flexibility with the timing of baking the loaf. Cold brioche dough is also much easier to work with!
What happens to overproofed brioche? ›
As the gluten breaks down the loaf will not be able to keep its shape. It may be flat or if it is proofed and baked in a tin, then the sides of it will start spilling over. It will not rise as it is baking either.
Why is my butter not getting fluffy? ›
Your butter needs to be “room temperature”, or around 65ºF. If it is too cold, it won't blend with the sugar evenly and will be almost impossible to beat it into a smooth consistency; if it is too hot, the butter won't be able to hold the air pockets that you are trying to beat into it.
Why is brioche unhealthy? ›
However, due to the higher butter content in brioche, brioche contains more fat and more calories than other kinds of bread. Unfortunately, the fat content comes mainly from saturated fats, which should be limited to 5% to 6% of a person's daily caloric intake, according to the American Heart Association.
Is brioche hard or soft? ›
Brioche is a type of bread, but better than you could imagine! It's a soft, lightly sweet, rich bread that works in sweet and savoury dishes alike. The reason brioche is so light and tastes so rich is because it's made with an enriched dough,which gives it that soft texture and amazing taste.
