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 good to taste 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 cooked.

They can be flavored as you wish, therefore 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 ready-made one, but jam or other types of creams are also fine.

Method

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 granulated 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.

At this point add the margarine at room temperature one piece at a time, adding the next piece only when the previous one has been well incorporated into the dough. This process will take about 20 minutes. It must be nice and smooth and elastic.

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

Transfer to a workbench, fold (see video) and form a loaf, transfer to a bowl and cover with cling film or cloth.

Leave to rise for 1 hour and a half 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 need to obtain 12 equal pieces.

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

Proceed with all the pieces in the same way.

Prepare a round mold with a diameter of 28 cm, possibly with a hinge and then an openable mould.

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

Leave to rise for about 1 hour and half  room temperature until doubled, covered with a cloth.

Preheat the oven to 190° static.

Brush the brioche with a little vegetable milk.

Cook at 180° static for about 25 minutes until they are golden brown.

When they are cooked, 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 in the center of the brioche, press to fill, remove.