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Introducing my improved Brioche recipe, a delightful departure from the traditional rich and eggy version. This lighter variation maintains the essence of Brioche while offering a fluffier, ultra-soft texture that's perfect for those seeking a less greasy and indulgent option.

Derived from my Sourdough Brioche, this yeasted version boasts the same delightful taste and texture. Utilizing the old dough method, I've crafted a brioche that is not only flavorful but also exceptionally soft with a fine crumb. If you're on the lookout for a healthier alternative to traditional brioche, give this recipe a try!

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Soft & Fluffy Brioche Bread

Yields: 1 Loaf

INGREDIENTS:

Old Dough:

175g bread flour (I used Japan High Gluten Flour)

110g water or 130g milk

1/4 tsp instant yeast

1/4 tsp sugar

Main Dough:

175g bread flour (I used Japan High Gluten Flour)

All the old dough

40g sugar (I used brown sugar)

1/2 tsp instant yeast

1 tsp (6g) salt

20g milk powder (omit this if milk is used in old dough)

1 tsp vanilla extract or paste (I used paste)

110g egg, whisked (from 2-3 medium egg, balance use for egg wash)

80g butter, room temperature

Egg Wash:

Balance of eggs + 1 tsp water

Utensil:

Non Stick Loaf Pan (21.3 cm X 11.2 cm X 5.8 cm) OR

450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")

METHOD:

Old Dough

Combine water/milk, yeast and sugar in a bowl of stand mixer. Then add in bread flour and slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Turn on the machine and mix with paddle attachment until become a soft dough. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C – 30C).
After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 36 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.

Main Dough:

Put all ingredients (except butter) into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 12 - 15 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.

Shaping:

Transfer the dough to a clean floured surface then divide into 3 or 4 equal portions that you like. Form each portion into a ball. Flatten with rolling pin. Roll each dough like a swiss roll into into a rope about 12" long.
Please watch the video how to braid 4 strands bread.
Place braided brioche in a loaf pan.
Let the dough rise for 45 - 60 minutes or till 90% - 100% of the size, above the rim of the pan.

To bake:

Preheat oven at 180C - 190C (top & bottom heat) or 160C - 170C (fan-forced) for about 15 minutes before baking.
Brush with egg wash.
Bake in a preheated oven for 25 - 30 minutes, or until golden brown.
Remove bread from oven and let them cool on rack completely before slicing.

Old Dough

Main Dough

GENERAL NOTES:

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

BAKING TEMPERATURE & TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.