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This Almond Milk Brioche is light and fluffy. It is not very complicated to make; you just need to have a little time ahead.
As I told you before, I love brioche and enjoy making it because it always brings me back to childhood memories where my father made us delicious brioche. I really love the smell of brioche spreading all over the house!
It has been too long since I have not made one. With these last days where the temperature has suddenly dropped, it was the perfect opportunity to make it. I can tell you that my boys were happy to have this treat for their snack at home and at school!
This Almond Milk Brioche can be kept a few days well packed or you can freeze one if you want, but in my home, it is gone too quickly!
Almond Milk Brioche
- 500 g all-purpose flour
- 90 g sugar
- 1 package dry yeast
- 1 tsp salt
- 200 ml lukewarm almond milk
- 2 eggs + 1 for egg wash
- 120 g diced butter (I recommend Plugra) at room temperature
- pearl sugar or sliced almond
- Before to start the butter and eggs should be taken out of the refrigerator and be at room temperature when incorporated into the dough!
- In a stand mixer bowl, add flour, sugar, yeast, salt (be careful to not put salt near yeast!), the 2 eggs lightly beaten, and lukewarm almond milk. Blend well on low speed for 10 minutes until the dough pulls away from the bowl (scrape the bowl if necessary).
- Add (in 2 times) the soft, diced butter. Knead until the dough pulls away from the bowl. The dough should be elastic and a little sticky.
- Shape the dough into a ball. Put it back in a bowl lightly flour and cover it. Let it rest for 45 minutes in a warm place (I like to put the bowl in a lightly preheated oven to avoid air currents).
- Deflate the dough, cover with plastic wrap, and refrigerate 1 hour 30 to 2 hours or overnight. A long rest period allows the dough to grow well and keeping it cool allows for better shaping.
- Butter and flour two loaf pans measure 8 ½-by-4 ½ inches (I made one brioche in a loaf pan and the other on a baking sheet) or use a baking sheet with parchment paper.
- Turn the dough out onto a lightly floured surface. Divide the dough into 6 equal pieces (for 2 small brioches). I use a scale to be sure that all the pieces have the same weight.
- Roll each piece into a cylindrical shape and same length (8 inches - the size of the loaf pan).
- Form two braids and place them in the two loaf pans or baking sheet.
- Let rise 1 hour.
- Preheat your oven to 360 F. Brush the brioche with an egg beaten, mixed with 1 teaspoon of water (to make smoothing the egg yolk easier). Sprinkle some pearl sugar all over the dough.
- Put in the oven for about 30-35 minutes, until light golden brown. Remove from oven and unmold if needed.