For softer brioche, add three dessertspoons of powdered milk to your mixture.
The secret behind soft and fluffy brioche is powdered milk! It makes brioche soft and fluffy, giving it a chewy, tasty texture and a golden colour. It also ensures it keeps for longer.
Which type of powdered milk should I use?
You can use Régilait full-fat or semi-skimmed powdered milk.
How?
Use your standard recipe and mix the powdered milk in with the flour.
What quantity of powdered milk should I use to make the perfect brioche?
2to 3dessertspoons for 250g flour, to be added according to your brioche recipe.
Advice for making traditional brioche:
Use good-quality flour with a high gluten content, ideally a fine pastry flour (T45in France).
Classic French brioche recipes use half as much egg and butter as flour. For 250g flour, for example, you will need 125g eggs and 125g butter.
The type of yeast you choose, fresh or dried, does not matter very much. The important thing is to respect the proportions used and, above all, the rising times.
To make a perfect brioche, it is essential to knead the dough thoroughly: this gives the dough its elasticity. If the kneading is not done correctly and the dough is not kneaded enough or is kneaded too much, this will affect the texture of the brioche.
The dough should be left to rise in a warm place, away from any draughts.
Here’s a little tip for making sure the dough rises in the right conditions:
Cover the dough and place it in a closed and switched off oven, with just the oven light turned on. This will be enough to ensure the ideal temperature for rising.
To store the brioche and ensure it does not dry out, we recommend that you wrap it in a clean tea towel or cling film.
