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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.
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
23hr 20min
Total Time
20min
Active Time
$7.02
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
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Nutrition Per Serving

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CALORIES
2468
FAT
92.9 g
PROTEIN
53.7 g
CARBS
329.3 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 (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
2468
% Daily Value*
Fat
92.9 g
119%
Saturated Fat
51.8 g
259%
Trans Fat
2.5 g
--
Cholesterol
601.4 mg
200%
Carbohydrates
329.3 g
120%
Fiber
11.9 g
42%
Sugars
106.5 g
--
Protein
53.7 g
107%
Sodium
338.0 mg
15%
Vitamin D
5.2 µg
26%
Calcium
284.2 mg
22%
Iron
7.1 mg
39%
Potassium
612.2 mg
13%
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