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Fluffy Brioche (3 Types)
Fluffy Brioche (3 Types)

Before you jump to Fluffy Brioche (3 Types) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons why this is so. There are many diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. Although we’re always being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that a lot of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can change their eating habits for the better by carrying out some small changes.

You can get results without removing foods from your diet or make considerable changes right away. It’s not a bad idea if you desire to make considerable changes, but the most crucial thing is to step by step switch to making healthier eating selections. Eventually, you will find that you actually prefer to consume healthy foods after you have eaten that way for a while. As you stick to your habit of eating healthier foods, you will find that you will not wish to eat the old diet.

As you can see, it’s not at all difficult to start incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to fluffy brioche (3 types) recipe. To cook fluffy brioche (3 types) you need 2 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to make Fluffy Brioche (3 Types):
  1. Use 1 Super Rich Bread Dough
  2. Take 1 dash Egg (to glaze)
Instructions to make Fluffy Brioche (3 Types):
  1. Make the bread dough and let it rise the first time. The dough will rise about 1.2-2x it's original size, so it will take more time than regular bread dough.
  2. After the dough has risen, divide it in half and lightly press out the gas. Form into round balls and let sit for 15 minutes.
  3. Grease the brioche pan with fat.
  4. [Brioche Sucre] 1) Divide the bread dough into 4 sections.
    1. Lightly press the gas out of each piece of dough and then form into round balls. Place 3 balls on the bottom and top with 1.
  6. [Brioche à Tête] 1) Cut out 1/4 of bread dough.
    1. Press the gas out of the two pieces of dough and form both into round balls. Place the big ball on the bottom and top with the smaller ball. Press the top ball into the larger ball of dough so that it doesn't fall off when baking.
  8. It's said that the shape of the Brioche à Tête is of a sitting monk from the Middle Ages.
  9. [Brioche Mousseline] Lightly push out the gas and form the dough into a ball.
  10. Let it rise a second time for about 30 minutes, until the dough rises 1.5x the original size. (You can use the oven's bread proofing function at 40℃. During the summer, leave at room temperature.)
  11. Brush on the egg and bake for 13-15 minutes in a preheated 180℃ oven.
  13. When you want to reheat them, lightly cover with plastic wrap and microwave 1 piece at 500 W for 20 seconds. They will be just as fluffy as when they are freshly baked.
  14. My children like to tear open the brioche and pour on syrup or maple syrup.
  15. Even though it's all the same dough, you can have fun enjoying different textures and shapes. The Mousseline type is the most fluffy and my favorite.

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