Fluffy Brioche (3 Types)

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Fluffy Brioche (3 Types). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Fluffy Brioche (3 Types) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It's simple, it is quick, it tastes delicious. They're nice and they look wonderful. Fluffy Brioche (3 Types) is something that I have loved my whole life.

Many things affect the quality of taste from Fluffy Brioche (3 Types), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fluffy Brioche (3 Types) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fluffy Brioche (3 Types) is 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Fluffy Brioche (3 Types) using 2 ingredients and 15 steps. Here is how you cook that.

I made this to use up the leftover egg yolk I had after baking a chiffon cake.

I use special spray-type oil that's made specifically for baking.
The brioche pans are 4.8 cm diameter and 7.5 cm high. Recipe by DUFFYchan

Ingredients and spices that need to be Prepare to make Fluffy Brioche (3 Types):

1. 1 Super Rich Bread Dough
2. 1 dash Egg (to glaze)

Instructions to make to make Fluffy Brioche (3 Types)

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.
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.
3. Grease the brioche pan with fat.
4. [Brioche Sucre] 1) Divide the bread dough into 4 sections.
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.
6. [Brioche à Tête] 1) Cut out 1/4 of bread dough.
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.
8. It's said that the shape of the Brioche à Tête is of a sitting monk from the Middle Ages.
9. [Brioche Mousseline] Lightly push out the gas and form the dough into a ball.
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.)
11. Brush on the egg and bake for 13-15 minutes in a preheated 180℃ oven.
12. 
13. 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.
14. My children like to tear open the brioche and pour on syrup or maple syrup.
15. 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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So that's going to wrap this up for this exceptional food Steps to Prepare Any-night-of-the-week Fluffy Brioche (3 Types). Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!