Cloud-Like Italian Brioche “Cornetti” 🥐 NO Lamination Needed ☁️✨

Forget dry, tough brioche. Today we’re making the softest, most cloud-like Italian brioche croissants using the professional “Milk Roux” (Tangzhong) technique. No lamination, no stress—just pure softness! 🥐✨

The Secret:
By cooking a small part of the flour and milk first, we create a gel that traps moisture, keeping your brioche fresh and soft for days.

Ingredients:
🥛 The Milk Roux:

– 25g Manitoba Flour

– 125ml Milk

🥣 The Dough:

– 475g Manitoba Flour

– 75g Sugar

– 1 Egg + 1 Yolk

– 180ml Milk

– 3g Dry Yeast

– 90g Softened Butter

– 8g Salt

– 1 tsp Vanilla

Baking Info:🔥 180°C / 350°F for 15 minutes.
💡 Pro Tip: Don’t forget the steam hack and the kitchen towel trick shown in the video!

Chapters:
0:00 The Secret to Softness
0:10 Making the Milk Roux
0:40 The Dough Hack (Stand Mixer vs Hand)
1:34 The 10-Minute Rest Trick
2:20 Shaping Triangles
3:10 The Steam Hack & Baking
3:42 The Final Result & Filling

If you enjoyed this recipe, please Subscribe and hit the bell! It helps this small kitchen grow. 🏠❤️

#Brioche #Croissants #Baking #MilkRoux #Tangzhong #BreadMaking #Recipe #ItalianFood