Cyril Lignac's Foolproof Brioche Recipe: Ultra-Soft, Stringy, and Irresistibly Easy

For Sunday brunch, kids' breakfast, or a chocolate-paired snack, brioche never fails to delight. This soft, airy pastry is a beloved staple across the United States, France, Belgium, and Scandinavia. While it's a daily essential, mastering it at home requires precision for that perfect soft and flavorful rise. Renowned chef Cyril Lignac shares his pro tips to help you succeed every time.

Cyril Lignac's Expert Tips for Perfect Brioche

On RTL, acclaimed pastry chef Cyril Lignac reveals his secrets for a delicate brioche with a tender, flavorful crumb. "The better the butter, the more you use, the softer and stringier the brioche," he explains. Success hinges on quality ingredients, proper kneading, rising time, and pre-bake rest. Ready to bake like a pro?

How to Make Cyril Lignac's Ultra-Soft Brioche

Ingredients:

• 3 eggs
• 250g flour
• 30 g of sugar
• 6 g of salt
• Baker's yeast
• A little milk

Step-by-Step Instructions:

1. In your food processor bowl, combine flour, sugar, salt, baker's yeast, and mix with milk.
2. Beat the three eggs, add gradually while kneading slowly at first, then increase speed. The dough will stick to the hook initially—keep beating until elastic, signaling a perfect stringy crumb.
3. Once the dough forms a smooth ball on the hook, remove it and incorporate 225 g of butter.
4. Let rest at room temperature to begin rising.
5. Divide into portions, dust with flour to prevent sticking, and refrigerate for 12 hours.

Also read:

Dessert: here is the recipe for Cyril Lignac's delicious upside-down pineapple cake ("It's sunshine in your mouth!")

Here is the easy recipe for Cyril Lignac's ultra soft donuts ("It's a pure delight!")

Dessert: here is the recipe for the perfect Cyril Lignac-style yoghurt cake!