Pan Brioche With Cream

Pan Brioche With Cream

Published by The Red Spoon Co on 8th Mar 2023

A soft pan brioche that can be filled with jam or chocolate to serve as a dessert or suitable for breakfast, by Caputo.

Pan Brioche With Cream






  1. Start preparing the yeast.
  2. Dissolve the brewer's yeast in the cream (room temperature) and honey.
  3. Add the flour and mix.
  4. Cover with cling film and leave to rest for 30 minutes.
  5. After this time, take the leavening again, now doubled in volume, and add flour, egg, sugar, soft butter cut into chunks, cream and vanilla essence.
  6. Work everything until you get a homogeneous dough, then move onto a floured work surface to continue working until the dough is no longer sticky.
  7. Transfer to a bowl and let rise until doubled for about 2 hours, covering with plastic wrap.
  8. Once you have taken the dough again, divide it into three equal parts in weight. With each one, form balls that will be put in a loaf pan and left for about an hour.
  9. At this point, beat the yolk and brush it on the surface of the pan brioche, then cover with the granulated sugar.
  10. Bake in the oven at 160°C for 25 minutes or until the surface is golden.
  11. Leave the pan brioche to cool before serving.

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