Airy Cloud Brioche Recipe: Homemade Bread Magic

Crafting a delightful cloud brioche demands patience and precision from passionate bakers.

Soft, pillowy dough emerges from careful mixing and gentle handling.

Butter-rich ingredients transform into an ethereal bread that melts in your mouth.

French bakery techniques combine with home kitchen magic to create something extraordinary.

Professional bakers and weekend cooking enthusiasts alike can master this delicate recipe.

Each golden-brown slice promises a moment of pure culinary bliss.

Fluffy Cloud Brioche – Bread That Feels Like a Hug

• Craft with Ease: Simple ingredients and straightforward mixing technique make this brioche accessible for bakers of all skill levels, even beginners can master this delightful bread.
• Customize Your Creation: Versatile recipe allows for multiple shapes like rolls or loaves, perfect for adapting to different meal styles and personal preferences.
• Impress Your Guests: Luxurious texture and golden appearance create a professional-looking bread that seems like it came from a fancy bakery, guaranteed to wow everyone at the table.
• Comfort Food Champion: Soft, rich, and tender brioche brings warmth and joy to breakfast, brunch, or as a special side dish that feels like a culinary hug.

Ingredients for Light and Airy Cloud Brioche

• All-Purpose Flour: The fundamental structure and body of the brioche, providing a soft and tender texture.
• Sugar: Adds subtle sweetness and helps with browning and fermentation.
• Salt: Enhances overall flavor and controls yeast activity.
• Active Dry Yeast: Essential for creating the bread's light and airy rise.

• Eggs: Contribute richness, color, and help bind the dough together.
• Milk: Provides moisture and helps create a tender crumb.

• Unsalted Butter: Delivers a luxurious, rich flavor and creates the signature soft, fluffy texture of brioche.

• Egg, Milk: Creates a golden, shiny surface when brushed on the bread before baking.

How to Bake Brioche That’s Soft as a Cloud

Step 1: Activate the Dough Magic

In a stand mixer bowl with dough hook, combine flour, sugar, salt, and yeast. Pour in eggs and milk.

Mix slowly until a rough dough emerges. The mixture will look messy and uneven at first, but don’t worry.

Step 2: Butter Transformation

Softly add butter cubes one at a time. Let each piece fully blend before introducing the next.

Knead the dough on medium speed for 8-10 minutes. Watch as the dough transforms from shaggy to silky and stretchy.

Step 3: First Dough Relaxation

Move the dough to a greased bowl. Cover with plastic wrap and find a cozy warm spot in your kitchen.

Let the dough rest and rise for 1-2 hours until it doubles in volume.

Step 4: Shape Your Bread Dream

Gently deflate the puffy dough and transfer to a floured surface.

Mold into a classic loaf or create adorable rolls. Nestle the shaped dough into a greased loaf pan or baking sheet.

Step 5: Final Dough Rise

Drape a clean kitchen towel over the shaped dough. Allow it to rise again for 45-60 minutes.

The dough should look puffy and feel soft when gently touched.

Step 6: Create Golden Glaze

Whisk together egg and milk in a small bowl.

Tenderly brush this mixture over the dough’s surface, ensuring even coverage.

Step 7: Bake to Perfection

Preheat oven to 350F.

Slide the brioche into the oven. Bake loaf for 25-30 minutes, rolls for 15-20 minutes.

Look for a gorgeous golden-brown color and listen for a hollow sound when tapping the bottom.

Step 8: Cool and Savor

Transfer brioche to a wire rack.

Let it cool completely before slicing. Enjoy the light, buttery texture of your homemade bread.

Pro Tips for Perfect Brioche Every Time

• Ensure butter is softened but not melted for optimal dough texture and consistency.
• Use a kitchen thermometer to check water temperature when activating yeast, keeping it between 100-110°F to prevent killing the yeast.
• Knead the dough patiently, allowing gluten to develop fully for that signature cloud-like softness.
• Proof dough in a draft-free, warm environment like a turned-off oven with a pan of warm water to help it rise evenly.
• For a dairy-free version, substitute milk with almond or oat milk and use vegan butter, maintaining the same measurements and technique.

Variations to Customize Your Brioche Loaf

• Whole Wheat Wonder: Replace half the all-purpose flour with whole wheat flour for a nuttier, healthier bread with added fiber and a rustic texture.
• Gluten-Free Gem: Swap traditional flour with a gluten-free blend and add xanthan gum to maintain the soft, tender crumb of classic brioche.
• Dairy-Free Dream: Substitute milk with almond or oat milk and use coconut oil instead of butter for a plant-based version that still maintains rich flavor.
• Herbed Harvest Brioche: Fold in chopped fresh herbs like rosemary, thyme, or chives into the dough for a savory spin on the classic sweet bread.

Pairing Ideas for Cloud Brioche

• Pair with Rich, Creamy Spreads: Enhance the buttery brioche with luxurious European-style cultured butter or homemade fig jam for an indulgent breakfast experience.
• Create a Cheese and Charcuterie Moment: Serve alongside mild brie, prosciutto slices, and a light honey drizzle to complement the bread's delicate texture and rich flavor profile.
• Design a Perfect Morning Beverage Match: Brew a smooth, medium-roast coffee with subtle caramel notes or a delicate French press that harmonizes with the brioche's subtle sweetness and tender crumb.
• Elevate with Wine Pairing: Select a crisp, light-bodied Champagne or sparkling Prosecco to cut through the bread's richness and provide a refreshing counterpoint during brunch or afternoon tea.

How to Store Brioche to Keep It Fresh and Fluffy

Store cooled brioche in an airtight container or sealed plastic bag for up to 4 days. Wrap tightly to prevent drying out and preserve softness.

Slice brioche, place parchment paper between slices, and store in freezer-safe bag for up to 3 months. Keeps texture and flavor intact when properly sealed.

Warm refrigerated or thawed brioche at 300F for 5-7 minutes. Wrap loosely in aluminum foil to prevent over-browning and maintain moisture.

Warm individual slices for 10-15 seconds on medium power. Add a damp paper towel on top to prevent dryness and restore softness.

FAQs

• Why is the dough kneaded for so long?

Kneading develops gluten, which creates the signature soft, stretchy texture of brioche. The longer kneading helps incorporate butter evenly and creates a smooth, elastic dough that results in a fluffy, tender bread.

• Can I make brioche without a stand mixer?

While possible, a stand mixer makes the process easier. You can knead by hand, but it requires significant arm strength and patience to achieve the same smooth, stretchy consistency needed for perfect brioche.

• What makes brioche different from regular bread?

Brioche contains a high butter and egg content, which gives it a rich, tender crumb and a golden, glossy exterior. This makes it more luxurious and softer than traditional bread, with a slightly sweet flavor.

Fluffy Cloud Brioche Recipe

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4.6 from 37 reviews

• Total Time: 2 hours 45 minutes
• Yield: 12 1x

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Description

Indulgent French Brioche Recipe weaves buttery elegance into each golden slice, promising pure bakery magic. Silky dough rises with delicate charm, inviting you to savor rich layers of comfort baked to perfection.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 cups (500g) bread flour
• 4 large eggs
• 3/4 cup (170g) unsalted butter
• 1/4 cup (60 milliliters/2 fluid ounces) whole milk

Leavening and Flavor Enhancers:

• 1 tablespoon instant yeast
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt

Egg Wash:

• 1 egg
• 1 tablespoon milk

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Instructions

1. In a stand mixer with dough hook, blend flour, sugar, salt, and yeast. Incorporate eggs and milk, mixing until a rough, uneven dough emerges.
2. Introduce softened butter gradually, allowing each portion to fully integrate. Knead at medium speed for 8-10 minutes until the dough transforms into a smooth, slightly tacky consistency with excellent elasticity.
3. Transfer dough to a generously greased container, envelop with plastic wrap, and permit fermentation in a warm environment for 1-2 hours, watching for volume expansion to approximately double its original size.
4. Deflate the dough by gently pressing down. Migrate onto a lightly dusted work surface and craft into a traditional loaf shape or smaller individual rolls. Position carefully in a buttered loaf pan or positioned strategically on a parchment-lined baking sheet.
5. Drape a pristine kitchen towel over the shaped dough, allowing a secondary proofing period of 45-60 minutes. The dough should appear puffy and responsive when gently touched.
6. Prepare an egg wash by whisking egg and milk together. Delicately brush the surface of the shaped brioche, ensuring complete and even coverage.
7. Heat the oven to 350°F (175°C). Bake the loaf for 25-30 minutes or rolls for 15-20 minutes, monitoring until a rich golden hue develops and tapping the bottom produces a hollow acoustic response.
8. Remove from oven and transfer to a wire cooling rack. Allow complete cooling before slicing to maintain structural integrity and optimal texture.

Notes

• Warm environments help activate yeast faster, so place the dough in a slightly heated area like near a preheated oven or warm sunlight for optimal rising.
• Softened butter is crucial for achieving a silky, smooth texture; ensure it’s at room temperature but not melted to prevent greasy bread.
• For a gluten-free version, swap wheat flour with a high-quality gluten-free bread flour blend and add xanthan gum for better structure.
• Enhance flavor by incorporating vanilla extract, orange zest, or dried herbs into the dough for a personalized touch without compromising the classic brioche texture.

• Prep Time: 2 hours 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 310 kcal
• Sugar: 7 g
• Sodium: 140 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 90 mg