Very soft pain brioche: the recipe for a light and sweet snack
The sandwich Do not underestimate it, especially when it comes to children: you have to choose the right one, so that they recover the energy spent during the day. Among the most popular is the pain bun, a recipe whose preparation is not very immediate, but it is worth trying. L’mass it should be well done, without lumps and let it grow at the right timewithout rushing, because only then will the result really be gentle.
Below you will find the complete recipe to follow.
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How to make brioche bread
Dissolve the sugar and brewer’s yeast in lukewarm water.
Let stand for 10 minutes for the yeast to activate.
Add the flour and salt and knead.
When the mass becomes homogeneous, add the butter and knead for another 10 minutes.
Let rise for 2 hours.
Divide the dough into 6 parts, stretch and roll them.
Transfer rolls to pan and let rise for 1 hour.
Subsequently, bake at 180°C for 20-25 minutes.
Dip brioche bread with melted butter.
Advice
Once ready, you can dust it with powdered sugar instead of drizzling it with melted butter. In addition, you can serve the slices already cut and spread them on top. hazelnut cream.
storage
Place the pain brioche on asplash guard and cover it with a glass lid: will remain soft for approx. 4 days.
