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Soft brioche: very soft and fragrant!

Soft brioche: very soft and fragrant!

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Absolutely! Here’s a cozy and inviting article for your recipe: Soft Brioche – Very Soft and Fragrant!

Soft Brioche: Very Soft and Fragrant – A Bakery-Style Classic You Can Make at Home

There’s something truly special about the aroma of freshly baked brioche — rich, buttery, and slightly sweet. With its golden crust and pillowy interior, Soft Brioche is more than just bread. It’s comfort in every bite, perfect for breakfast, brunch, or a mid-afternoon treat. And the best part? You don’t have to visit a bakery to enjoy it.

This homemade version is incredibly soft, delicately fragrant, and surprisingly simple to make. Whether you’re a seasoned baker or trying brioche for the first time, this recipe yields that perfect cloud-like texture and subtly sweet flavor that makes brioche so beloved.

Why You’ll Love This Soft Brioche Recipe

  • 🍞 Ultra-soft and fluffy texture thanks to a rich, enriched dough
  • 🧈 Irresistibly buttery and slightly sweet flavor
  • 🌸 Fragrant with hints of vanilla and citrus (optional, but lovely)
  • 🍽️ Perfect for breakfast toast, French toast, sandwiches, or simply warm with butter
  • 👩‍🍳 Beginner-friendly with step-by-step simplicity

Ingredients You’ll Need

  • 3 1/4 cups (400g) all-purpose or bread flour
  • 1/4 cup (50g) sugar
  • 2 1/4 tsp (7g) active dry yeast
  • 1 tsp salt
  • 1/2 cup (120ml) warm milk
  • 3 large eggs (room temperature)
  • 1 tsp vanilla extract (optional)
  • Zest of 1 lemon or orange (optional for fragrance)
  • 1/2 cup (115g) unsalted butter, softened and cubed
  • 1 egg (for egg wash)

How to Make Soft and Fragrant Brioche

  1. Activate the yeast:
    Dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5–10 minutes until foamy.
  2. Mix the dough:
    In a large bowl or stand mixer, combine flour, sugar, salt, and citrus zest. Add the eggs, yeast mixture, and vanilla. Mix until a dough begins to form.
  3. Add the butter:
    Gradually knead in the butter, a few cubes at a time, until the dough is smooth, shiny, and elastic (about 10–15 minutes of kneading).
  4. First rise:
    Cover the dough and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Shape the brioche:
    Punch down the dough, divide it as desired (a loaf, rolls, or braided), and place it into your greased baking pan.