Perfect brioche, soft as a cloud, ideal for your coffee or brunch.
Por
Equipe Receita Solta
"Pão doce francês clássico trançado em três partes, com miolo ultra macio e desfiante que derrete suavemente ao paladar. A incorporação lenta de manteiga sem sal de qualidade confere coloração dourada, casca fina brilhante e aroma amanteigado."
- The complete development of the gluten network before adding the fat is the secret for the dough to retain the butter. - The room temperature butter added in small cubes gradually emulsifies perfectly into the dough. - The controlled double fermentation develops complex biological fermentation aromas without residual acidity in the dough.
In the bowl of your stand mixer, add the warm milk and the biological yeast. Mix gently and let rest for 5 minutes until foamy, indicating the yeast is active.
In a separate bowl, sift the wheat flour, sugar, and salt. Mix the dry ingredients well to ensure an even distribution. This step is crucial for the final texture.
Attach the dough hook to the mixer. Add the flour mixture to the mixer, along with the lightly beaten eggs. Start kneading at low speed, until the ingredients incorporate and form a rustic dough.
Increase the speed to medium and knead the dough for about 10-15 minutes. The dough should be elastic, smooth, and start to pull away from the sides of the bowl. The secret to this recipe is the initial robust kneading.
With the mixer on low speed, add the butter in cubes, one cube at a time, waiting for each one to incorporate before adding the next. This process will take about 10-15 minutes. The professional technique is: have patience for the butter to be completely absorbed.
After all the butter is incorporated, the dough will be soft, shiny and very elastic. Remove the dough from the mixer, form a ball, and place in a large greased bowl. Cover with plastic wrap and let it ferment in a warm place for 1.5 to 2 hours, or until it doubles in volume (first fermentation).
Transfira a massa fermentada para uma superfície levemente enfarinhada. Divida-a em três partes iguais e enrole cada parte em um cilindro alongado. Faça uma trança firme com os três cilindros, unindo as pontas.
Place the braid in a greased or parchment-lined loaf pan. Cover again with plastic wrap and let it ferment in a warm place for another 1 hour, or until the brioche almost doubles in volume (second fermentation). The most important tip is: do not rush this final step.
Preheat the oven to 180°C (350°F). Mix the egg yolk with the tablespoon of milk and brush the surface of the brioche delicately. Bake for 35-45 minutes, or until golden and cooked through. A kitchen thermometer should register 90-95°C in the center.
Remove the brioche from the oven and let it cool on a wire rack before slicing and serving. This allows the vapors to dissipate and the texture to stabilize, resulting in a perfect and moist crumb.
Encontramos os melhores utensílios e ingredientes para você preparar Braided Cloud Brioche: The Ultra Soft Dough that Melts in the Mouth com perfeição.
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- Chocolate version: spread drops of bittersweet chocolate over the three strips of dough before braiding. - Version with cinnamon and sugar: brush melted butter and sprinkle sugar with cinnamon on the crumb before rolling the filaments. - Aromatic citrus version: add fine zest of 1 Bahia orange peel and half a teaspoon of orange blossom water.
- A farinha de trigo tipo 00 pode ser substituída por farinha de trigo tradicional enriquecida de boa qualidade. - O fermento biológico seco instantâneo (10g) pode ser substituído por 30 gramas de fermento biológico fresco em tablete. - O leite integral morno pode ser substituído por leite desnatado ou água filtrada morna mantendo a temperatura de 38°C.
Keep the baked brioche wrapped in an airtight plastic bag or bread box at room temperature for up to 4 days. To return the soft cloud texture, heat slices in the toaster or oven at 160°C for 3 minutes before consuming.
The baked bread freezes perfectly sliced or whole wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw the slices at room temperature for 30 minutes or directly in the toaster on medium power.
Perfect with artisanal red fruit jams, butter with fleur de sel, creamy cafe au lait, or hot chocolate.
The fat coats the flour proteins, preventing gluten formation; kneading first ensures the necessary support.
Do not add extra flour; the dough is naturally soft and sticky, pulling away from the bowl after proper continuous kneading.
Sim, a fermentação lenta a frio por 12 horas melhora o sabor e facilita modelar a trança com a manteiga firme.
The crust should be a dark golden mahogany color, and when tapped on the bottom, the sound should be hollow.
Descubra o Risoto Cremoso de Quinoa, uma alternativa saudável e deliciosa ao tradicional risoto de arroz. Combina quinoa cozida com molho filetto di pomodoro, Pecorino Romano e um toque de caldo. Perfeito para uma refeição nutritiva e rápida.
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