You are going to love the drool-inducing aroma of this sweet and buttery, freshly-baked bread drifting from your oven.
Now look at this photo, close your eyes and imagine that first bite. The powdery sugar on your lips, the warm and flaky brioche under your teeth, and the buttery and citrusy flavor hitting your taste buds. Can you feel it too?!? I wish I could tele-transmit the flavor and aroma to you. But until someone figures out how to do that on our iPhone, all I can do is send you my recipe, so you can try it in your own kitchen.
This recipe is quite simple and doesn’t require much labor. You can let your food processor or mixer do all the hard work. Push the button and watch the magic happen!
What you do need to do is plan it ahead of time. For a soft and fluffy brioche bread you need to let the dough rise a few times. The first rise happens after you first mix the dough.
After the dough gets to double its size, roll it out, brush with melted butter, fold and roll out again. After you do this a few times to create some layers that will puff up when baking, let the dough rise again.
Roll out, sprinkle with butter and brown sugar, make into a log, cut in rolls and let it rise. Once more.
I know it sounds complicated and a long process, but it’s really not. Make sure to watch my video to see how easy it really is! And don’t skip anything … Every step is there to make the rolls as soft and as fluffy as possible.
Believe me. All the wait is well worth it!
I think I’m under a sweet-rolls spell. Just look at the swirls. Hypnotizing, right?!
Click HERE for the recipe.
Frequently Asked Questions
What should I do if my dough doesn’t double in size during the first rise?
Make sure your yeast is fresh and that you’re allowing the dough to rise in a warm, draft-free place. If it’s still not rising, you might need to give it more time.
How do I create layers in the brioche dough before the second rise?
After the first rise, roll out the dough, brush it with melted butter, fold it, and roll it out again several times to create layers that will puff up during baking.
Can I use a different type of sugar instead of brown sugar for the filling?
While brown sugar adds a unique flavor and moisture, you can substitute it with granulated sugar if necessary, but the taste and texture may differ slightly.
I finally tried brioche from scratch and wow, so good and buttery and soft you could pull them apart with a whisper. They take some patience with the rise but every minute is worth it, warm from the oven with a coffee. It felt like such a win pulling them out golden. Thank you for a perfect cozy weekend baking project.