Very light brioche

These brioches are so soft and fluffy that they look like clouds.

I recommend starting to prepare them in the morning so that they are ready in the afternoon, they are delicious to eat as soon as they are made.

In fact, they need double leavening, so a first leavening in the bowl, then the dough is portioned out, balls are made, and left to rise in the mold which will then be baked.

You can flavor them as you wish, so vanilla seeds, lemon, orange, lime zest, or cinnamon, etc

They are good both empty and filled, in this recipe they are filled with a hazelnut and cocoa spread, you can make it at home following  this recipe, or you can use a store bought one, also jam is good or other types of creams.

Procedure

Weigh all ingredients separately.

In the bowl of a stand mixer, weigh the warm milk together with the yeast, mix to dissolve the yeast. 

Then add the caster sugar and the flour (and the flavoring to taste), with the hook begin to knead in the planetary mixer at medium high speed for five minutes.

Now add the room-temperature margarine one piece at a time, adding the next piece only after the previous one has been thoroughly incorporated into the dough. This process will take about 20 minutes. The dough should be nice and smooth and elastic.

Finally add the salt, mix for a few seconds and then turn off the heat.

Transfer to a work surface, fold it (see video) and shape it into a loaf, transfer to a bowl and cover with cling film or a tea towel.

Let it rise for 1.5 hours at room temperature until the dough doubles in size. 

At this point, take the dough, transfer it to the work surface with a little flour and divide it into portions of 65-70 g, you should obtain 12 equal pieces.

Take a piece, bring the dough towards the center, and shape it into balls.

Proceed with all the pieces in the same way.

Prepare a round openable cake mold with a diameter of 28 cm.

Line the base with baking paper and place 8 balls on the edges and 4 in the center, well spaced apart. 

Let it rise for about 1.5 hour  at room temperature until doubled, covered with a cloth.

Preheat the oven to 190°C static.

Brush the buns with a little vegetable milk.

Bake in a static oven at 180°C for about 25 minutes until golden brown.

When they are baked, remove them from the oven and let them cool at room temperature for 1 hour.

Sprinkle a little icing sugar. 

The brioche clouds are now ready.

They can be eaten as is or stuffed. 

Fill at the moment, transfer the spreadable cream into a pastry bag, make a small cut at the tip, insert the bag into the center of the brioche, press to fill, remove.