Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
This pillowy Italian sweet brioche is enriched with butter, eggs, and a hint of vanilla, resulting in an impossibly soft, golden bread with a slightly sweet, feather-light crumb. It is a staple of Italian bakeries, where it is enjoyed for breakfast alongside a granita or dipped into a cappuccino. The dough is slow-risen to develop a delicate, complex flavor that sets it apart from ordinary sweet bread. Once you have made this at home, the bakery version will seem like a poor substitute.
Prep
30 min
Cook
30 min
Total
60 min
Servings
4 srv
Difficulty
Medium
Calories
355 kcal
For 4 serving(s)
Per serving
Combine flour, yeast, sugar, and salt in a large bowl. Add the beaten eggs, warm milk, and vanilla extract and mix into a shaggy dough.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. It will be slightly sticky — resist adding too much extra flour.
Add the softened butter a few pieces at a time, kneading between additions until fully incorporated and the dough is smooth and shiny.
Place in an oiled bowl, cover with plastic wrap, and rise in a warm place for 1-1.5 hours until doubled.
Shape into rolls or a loaf and place in a greased tin. Cover and let rise for another 45 minutes.
Brush gently with a little beaten egg. Bake at 180°C (355°F) for 25-30 minutes until golden and hollow-sounding when tapped.
Cool on a wire rack for at least 15 minutes before slicing.
Sign in to rate this recipe.