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RECIPE
12 INGREDIENTS 12 STEPS 23hr 20min

Super Soft Pan Brioche

Light and soft pan brioche made with no butter. Just a few grams of yeast and long hours of leavening will give you a brioche bread just as good (but healthier) as the one you can buy at coffee shops or bakeries.
Super Soft Pan Brioche Recipe | SideChef
Light and soft pan brioche made with no butter. Just a few grams of yeast and long hours of leavening will give you a brioche bread just as good (but healthier) as the one you can buy at coffee shops or bakeries.
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
23hr 20min
Total Time
20min
Active Time
$7.27
Cost Per Serving

Ingredients

Servings
1
US / METRIC

Starter

1/3 cup
Type 0 Flour
2 oz
Water
3/4 tsp
Fresh Yeast

Dough

2 cups
Type 0 Flour
2.5 oz
Whole Milk
plus extra for egg wash
7 oz
Cream
0.5 oz
Oil
plus extra for hands and kitchen table

Aromatic Mix

1 Tbsp
(optional)
1
Orange , zested
1 Tbsp
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
2432
FAT
93.0 g
PROTEIN
52.8 g
CARBS
319.9 g

Author's Notes

You could skip the fermentation process in the fridge, but I would not recommend so, as this extra time really help adding that extra softness and flavor to your brioche bread.

Cooking Instructions

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Step 1
Start by preparing the aromatic mix, combining the Rum (1 Tbsp) , Orange Zest (1) , and Honey (1 Tbsp) together. Let them marinate for 12 hours.
Step 2
Next, in a large bowl combine the Type 0 Flour (1/3 cup) , Water (2 oz) , and Fresh Yeast (3/4 tsp) . Stir them together with a fork, then cover with plastic wrap and let it ferment for about 4-5 hours (depending on room temperature). The mixture needs to become all bubbling.
Step 3
When the starter is ready add in Whole Milk (2.5 oz) , Cream (7 oz) , Granulated Sugar (1/4 cup) , aromatic mix, and Type 0 Flour (2 cups) . Using the hook attachment of your standing mixer or by hand, knead the dough. As it starts to come together crack in one Egg (1) , mix until it is completely absorbed. Next, add in the Oil (0.5 oz) . Keep kneading, you need to get a soft and elastic dough.
Step 4
Transfer on an oily surface and fold it a few times.
Step 5
The dough should be now firm, soft, and very smooth, with some bubbles of air inside. Transfer it into a large bowl, cover with plastic wrap and let it stand at room temperature for about 5 hours.
Step 6
Next, transfer it into your fridge and leave it overnight.
Step 7
The following day take your day out of the fridge. Cut it up into 7 small balls, each of 85 grams.
Step 8
Line a bread pan with parchment paper, and lay the balls of dough 4 on one side and 3 on the other. Cover with plastic wrap and let it rest until it doubles in size, depending on room temperature this might take from 1 to 2 hours.
Step 9
Next, brush it with a mix of Egg (1) and a splash of milk. Let it rest 1 more hour.
Step 10
Preheat your oven to 350 degrees F (180 degrees C).
Step 11
Bake the brioche in a preheated oven at 350 degrees F (180 degrees C) for 20 to 25 minutes.
Step 12
Remove from the oven and let it cool down until it is lukewarm.

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Nutrition Per Serving
Calories
2432
% Daily Value*
Fat
93.0 g
119%
Saturated Fat
51.8 g
259%
Trans Fat
2.5 g
--
Cholesterol
601.2 mg
200%
Carbohydrates
319.9 g
116%
Fiber
14.0 g
50%
Sugars
95.0 g
--
Protein
52.8 g
106%
Sodium
282.9 mg
12%
Vitamin D
5.2 µg
26%
Calcium
335.1 mg
26%
Iron
6.5 mg
36%
Potassium
734.6 mg
16%
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