Sweet brioche with sponge cake is a delight that combines the lightness of sponge cake with the rich and buttery flavor of brioche. Its tender crumb and slightly sweet flavor make it perfect for breakfast or as a dessert.
ingredients
500 gr. strong flour
160 gr. butter
100 grams of white sugar
50 ml. whole milk
18 gr. fresh yeast
8 gr. fine salt
4 medium eggs
Preparation
Brioche dough:
- Pour the warm milk with the yeast into a small bowl and mix until completely diluted. We reserve
- In a large bowl, sift the flour, salt, sugar and eggs.
- Add the dissolved yeast and eggs to the dry ingredients, work the mixture by hand or machine until everything is integrated.
- Add the butter, knead again until the dough becomes elastic and until you obtain a fine, shiny and elastic mixture.
- We need to knead for about 20 minutes.
- We reserve the dough in a previously greased bowl, cover with a clean cloth or cling film and let it rest in a warm place for 30 minutes.
Brioche bread:
- We put the dough on a pastry board and divide it into pieces of about 50 grams, arrange them in a greased mold or on a baking tray and leave to rise again for another 30 minutes.
- We grease the loaves with the egg lightly beaten with salt and leave to ferment again in a warm place for another 120 minutes.
Cooking the brioche bread:
- Preheat the oven to 180°C.
- We put our pan in the oven and let it cook for about 25 minutes.
- We let it cool on a rack.
