# Brioche Nuvola (Cloud Brioche)

A recipe for a soft and versatile brioche dough perfect for making various brioche pastries.

- Total time: 30 min
- Category: Baked Goods
- Language: it

## Ingredients

- 1 kg Manitoba flour
- 150 g sugar
- 50 g honey
- 500 ml fresh milk
- 25 g brewer's yeast
- 20 g fine salt
- 200 g soft butter
- 3 whole eggs
- vanilla
- grated lemon
- 50 ml Strega liqueur

## Instructions

1. Start by mixing the Manitoba flour, sugar, honey, half a liter of milk, yeast nut, salt, 3 whole eggs, vanilla, and grated lemon.
2. String the dough well, ensuring all the milk is absorbed.
3. After the milk is absorbed, add 200g of soft butter, a little at a time, and continue stringing the dough until it comes off the planetary mixer completely.
4. Refrigerate the dough in an airtight container overnight.
5. The next morning, an hour before making brioche, pull the dough out of the fridge.
6. Form balls with the dough for your desired brioche shapes (briochine, braids, cloud brioche).

## Equipment

- planetary mixer
- airtight container

## Tips

- String the dough well.
- Do the leavening as God commands.
- When adding milk, pour it in little by little and let it absorb slowly.
- Add butter a little at a time after the milk has been absorbed.
- Refrigerate the dough in an airtight container overnight.
- Pull the dough out an hour before making brioche to make balls.

## Source

- Original video: https://vm.tiktok.com/ZNRQanFB4/
- Recipe page: https://www.cliprecipe.com/recipe/d9b34bb9-b80b-4145-9cb6-73be421f1fe7
- Extracted: 2026-03-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt