Instructions:
1. Prepare the dough:
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In a large bowl, combine the flour, sugar, instant yeast, and salt. Make a well in the center.
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Add the eggs, warm milk, vanilla extract (if using), and orange zest (optional) into the well.
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Stir the ingredients together with a wooden spoon or a spatula until the dough begins to form. You don’t need to knead the dough, just combine everything until a sticky mass is formed.
2. Add the butter:
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Gradually add the softened butter in small pieces while continuing to stir. Keep mixing until the butter is fully incorporated into the dough. The dough will be soft and sticky, but that’s exactly how it should be.
3. First rise:
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Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for about 2-3 hours, or until it has doubled in size. You can also let it rise in the fridge overnight for a slow, extended rise that will develop more flavor.
4. Shape the dough:
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Once the dough has risen, gently punch it down to release the air.
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Turn it out onto a lightly floured surface. Divide the dough into 6-8 equal portions (depending on how big you want your brioche rolls) and shape each portion into a ball. Alternatively, you can shape it into a loaf if you prefer.
5. Second rise:
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Arrange the shaped dough pieces into a greased or lined baking pan, leaving a little space between each. If making a loaf, place the dough into a loaf pan.
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Cover the dough again with a kitchen towel or plastic wrap and let it rise for another 1-2 hours or until it has puffed up and filled the pan.
6. Prepare the egg wash:
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Preheat your oven to 180°C (350°F).
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Whisk the egg and brush it over the top of the risen dough to give it a shiny golden color when baked. If you like, sprinkle a little sugar on top for a sweet, crunchy finish.
7. Bake the brioche:
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Bake the brioche in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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If the brioche is browning too quickly, cover it loosely with aluminum foil towards the end of baking.
8. Cool and serve:
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Once baked, remove the brioche from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
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Slice and serve. Enjoy your brioche with jam, honey, or a dollop of cream, or simply as a sweet treat on its own!
Tips:
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Rising time: The dough needs to rise well to achieve that soft, airy texture. If the weather is warm, your dough may rise faster. If it’s cooler, give it more time.
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Flour type: For the best texture, use all-purpose flour. You can also use bread flour for a slightly firmer crumb.
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Flavors: Feel free to add in other flavorings, such as cinnamon, nutmeg, or even chocolate chips for a variation of the traditional brioche.
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Butter temperature: Make sure the butter is softened at room temperature to incorporate it smoothly into the dough. You can leave it out for an hour before using.
Variations:
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Chocolate Brioche: Add chocolate chips or chunks of dark chocolate to the dough for a delicious chocolate brioche.
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Cinnamon Brioche: Sprinkle cinnamon and sugar in the dough before shaping for a cinnamon-swirled brioche.
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Fruit Brioche: Add chopped dried fruits like raisins, apricots, or cranberries into the dough for a fruity touch.
Brioche senza impasto is a simple, low-effort recipe that yields soft, fluffy, and flavorful brioche bread. Its texture is perfectly airy and slightly sweet, making it a great treat for any occasion!
Let me know if you’d like more variations or tips for other easy bread recipes!
