How to make soft and fluffy brioche ? - Régilait (2024)

FAQs

How to make soft and fluffy brioche ? - Régilait? ›

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.

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.

Brioche is made from an enriched dough that uses eggs, sugar, and butter. These additional ingredients make the bread taste dense, soft, and sweet. The crumb (the pattern of holes in a slice of bread) is also much tighter (lots of small holes) in brioche than in a baguette (large, irregular holes).

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.

Here are some few reasons: 1▪️Not kneading the dough properly. 2▪️The flour could have too low protein content. 3▪️There could be too much salt in the recipe. 4▪️You did not proof it enough.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

For softer brioche, add three dessertspoons of powdered milk to your mixture. The secret behind soft and fluffy brioche is powdered milk!

Lightly score the top of each brioche bun with an 'X' to help them expand in the oven. Then bake at 350°F for 17-20 minutes or to an internal temperature of 190°F.

Use a high-quality flour with a high protein percentage. Brioche requires gluten to hold its shape despite the large amount of butter in the recipe. The more gluten (protein) you have, the better. In Alberta, all-purpose flour is of great quality and usually has around 13% protein which is perfect for this recipe.

Although both brioche rolls and regular rolls contain eggs and butter, the fact that brioche rolls contain more of these ingredients means that these rolls are higher in fat content. Brioche rolls should be enjoyed in moderation due to the higher fat content, because this fat content comes mostly from saturated fats.

What happens if you put too much butter in brioche? ›

It is possible to add too much butter to bread dough. Too much butter will result in a very soft, sticky dough that's difficult to shape, and bakes up greasy and dense.

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.

Brioche should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using an instant-read thermometer.

If mixed too long the dough can become loose and sticky. The water that was absorbed by the flour gets released back into the dough and the gluten structure breaks down. After this there is no way to fix it. It will be a loose, soggy, and sticky mass unable to hold in fermentation gasses.

An overproofed dough won't expand much during baking, and neither will an underproofed one. Overproofed doughs collapse due to a weakened gluten structure and excessive gas production, while underproofed doughs do not yet have quite enough carbon dioxide production to expand the dough significantly.

Brioche dough is easier to shape when fully cooled, which is partially why it's best to let the dough rise overnight in the refrigerator. Overnight proofing also allows the dough to develop more flavor, and it means that you can sleep in and still have fresh baked bread ready in time for brunch.

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.

Too much water can also produce a damp loaf. Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.