Brioche

Instructions

1. 1

   In a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, salt, eggs, and milk. Mix on low speed until a stiff dough forms, then knead on medium speed for 5-7 minutes until the dough clears the sides of the bowl.

2. 2

   With the mixer running on medium-low, add the softened butter 1 tablespoon at a time, ensuring each piece is fully incorporated before adding the next. This takes about 10-15 minutes. The dough will become very soft, silky, and elastic.

3. 3

   Transfer the dough to a lightly oiled bowl, cover, and let rise at room temperature for 1 hour. Then, refrigerate the dough for at least 6 hours (or overnight) to firm up the butter and develop flavor.

4. 4

   Turn the cold dough out onto a floured surface. Divide into portions and shape as desired (e.g., braided loaf, rolls, or a classic brioche à tête). Place in buttered pans or on a parchment-lined baking sheet.

5. 5

   Cover loosely and proof in a warm spot for 2-3 hours until doubled in size and very puffy.

6. 6

   Preheat the oven to 375°F (190°C). Gently brush the proofed brioche with egg wash. Bake for 30-35 minutes until deeply golden brown and the internal temperature reaches 190°F. Cool in the pan for 10 minutes before transferring to a wire rack.