🍳 Breakfast
Layered Brioche in Air Fryer
Flaky and fluffy dough, perfect for a special breakfast.
🥘 Ingredients
bread flour (T45) — 250 g (8.8 oz)
sugar — 30 g (1 oz)
pinch of salt — 1
fresh yeast — 10 g (0.35 oz)
large eggs — 2
warm milk — 60 ml (2 fl oz)
soft butter (thin slices, for lamination) — 120 g (4.2 oz)
egg yolk (for brushing) — 1
tablespoon pearl sugar (optional) — 1
👨🍳 Steps
1In a large bowl, mix flour, sugar, salt, and crumbled fresh yeast.
2Add eggs and warm milk, then knead for 5-10 minutes until smooth and elastic dough forms.
3Cover the dough and let it rise in a warm place for 1 hour, until doubled in volume.
4Roll 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).
5Repeat the folding process two more times, chilling the dough in the refrigerator for 15 minutes between each fold.
6Shape 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.
7Let the shaped brioches rise for another 45 minutes.
8Brush the tops with egg yolk and sprinkle with pearl sugar if desired.
9Place 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