MILK BRIOCHE – Best Fluffy like cloud & super soft

°450g oatmeal flour
°60 g powdered sugar
°9 grams of salt
°4 whole eggs
°Vanilla extract
°1 cap of orange blossom water
°100ml lukewarm milk
°100 g unmelted unsalted butter
°1 egg yolk beaten with milk for gilding

*Preparation of recipe

Prepare booster: Mix together the baker’s yeast, flour & lukewarm milk.
Cover and let rise 20 to 30 minutes until doubled in size.

In bowl of the kneader, pour the flour, sugar and salt, mix.

Make a well and add the eggs, vanilla extract, orange blossom and 80 ml of milk.
Incorporate the leaven and start kneading with the hook at low speed to bring the dough together.
If the dough is still a little dry add the rest of the milk gradually. The dough is then quite sticky. Increase speed to 4-5 and knead for 5 minutes.

Add the butter in pieces while continuing to knead until the dough comes away from the sides of the bowl. It should be smooth, shiny and very elastic.

Roll into a ball and cover with cling film or a towel.

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