Layered Brioche in Air Fryer

Steps

1. 1

   In a large bowl, mix flour, sugar, salt, and crumbled fresh yeast.

2. 2

   Add eggs and warm milk, then knead for 5-10 minutes until smooth and elastic dough forms.

3. 3

   Cover the dough and let it rise in a warm place for 1 hour, until doubled in volume.

4. 4

   Roll the dough into a rectangle. Place thin slices of soft butter on two-thirds of the dough, then fold the unbuttered third over the middle third, and the remaining third over that (like a letter).

5. 5

   Repeat the folding process two more times, chilling the dough in the refrigerator for 15 minutes between each fold.

6. 6

   Shape the dough into brioche forms (small balls, braids, or rolls) and place them in the Air Fryer basket greased with butter or lined with parchment paper.

7. 7

   Let the shaped brioches rise for another 45 minutes.

8. 8

   Brush the tops with egg yolk and sprinkle with pearl sugar if desired.

9. 9

   Place in Air Fryer at 150°C (300°F) for 25 minutes. If browning too quickly, reduce temperature to 120°C (250°F) for the last 5 minutes.

Shopping list

250 g T45 bread flour, 30 g sugar, pinch salt, 10 g fresh yeast, 2 large eggs, 60 ml warm milk, 120 g soft butter, 1 egg yolk, 1 tbsp pearl sugar

Recipe story

This layered brioche originates from the refined kitchens of the French royal court, where bakers in the 17th century perfected the butter and egg-rich dough. The delicate, puff pastry-like layers were inspired by Eastern dough folding techniques brought by Venetian merchants. The recipe has been refined over centuries, becoming a symbol of fine pastry. Today, it is reinterpreted in the Air Fryer for a faster and more accessible version.