brioche italian - Super Soft style brioche Recipe

Excluding the butter, add the ingredients to a large mixing bowl and set a 6 minute timer. Then with a plastic dough scraper make sweeping movements to combine the ingredients in the bowl. Once the dough forms a mass, knead slowly on a table, using a stretching motion. Continue this until the timer beeps, by now the dough should have an even consistency. Scrap the dough back into the mixing bowl, cover with a bag and place it in the fridge. 

After 25 minutes, take the dough out onto the table and knead fast, setting a 5 minute timer. Use the stretch, slap and fold technique for maximum efficiency. Add the butter and keep kneading to incorporate it and then an extra two minutes. Cover, and place back in the fridge again for 20 minutes. 

Remove from the fridge again, and knead on the table using a fast technique for 8 minutes. Place back in the bowl, covered with a bag or plastic wrap in the fridge for 12-14 hours. 

The next day, take the dough out of the fridge and remove from the bowl onto a floured table. Using a metal dough scraper, divide the dough into 70g pieces. 

Leave to rest for 10 minutes on the table whilst greasing the brioche tins with butter if using, or lining a baking sheet with greaseproof paper. 

Then, starting with the first piece that was cut, shape into balls. Shape into brioche a tetes: Watch the video at 08:00 for the best demonstration of how to do it, don’t worry these Italian versions are a little more forgiving if the shaping isn’t perfect than the original French brioche.

Break an egg, add a pinch of salt and whisk. Use a pastry brush to brush the egg wash over the shaped brioche and allow them to proof. 

Proof for 3 hours depending on the temperature of the room, test with the finger poke test to check they are ready. Preheat the oven to 180C (355F).

Egg wash again before baking for 15-20 minutes (underbake them slightly as the eggs continue to cook once out the oven). 

Once baked, turn out of the cases and allow to cool on a wire rack. Mix the sugar and a couple of drops of boiling water in a cup until the sugar dissolves into a liquid. Add the sugar glaze over the top of the Italian brioches for a nice shiny surface.

Excluding the butter, add the ingredients to a dough mixer that is fitted with a dough hook attachment and mix on slow speed for 5 minutes. Increase the speed and mix at fast for 8 minutes, then add the butter a few cubes at a time. Continue mixing for another 5 minutes until the butter is incorporporated and nice, lucious, gluten strands are visible in the dough.

Using a dough scraper, put the dough in a large mixing bowl, cover with a bag or plastic wrap and put in the fridge for 12-14 hours. 

The next day, take the dough out of the fridge and remove from the bowl onto a floured table. Using a metal dough scraper, divide the dough into 70g pieces. 

Leave to rest for 10 minutes on the table whilst greasing the brioche tins with melted butter if using, or lining a baking sheet with greaseproof paper. 

Then, starting with the first piece that was cut, shape into balls. Shape into brioche a tetes: Watch the video at 8:00 for the best demonstration of how to do it, don’t worry these Italian versions are a little more forgiving if the shaping isn’t perfect than the original French brioche.

Break an egg, add a pinch of salt and whisk. Use a pastry brush to brush the egg wash over the shaped brioche and allow them to proof. 

Proof for 3 hours depending on the temperature of the room, test with the finger poke test to check they are ready. Preheat the oven to 180C (355F).

Egg wash again before baking for 15-20 minutes (underbake them slightly as the eggs continue to cook once out the oven). 

Once baked, turn out of the cases and allow to cool on a wire rack. Mix the sugar and a couple of drops of boiling water in a cup until the sugar dissolves into a liquid. Add the sugar glaze over the top of the Italian brioches for a nice shiny surface.