Bakery

Brioche

Name: Brioche
Total time: 275 min
Yield: 8 servings
Cuisine: Bakery
Ingredients: 3 1/2 cups bread flour; 2 1/4 tsp active dry yeast; 4 large eggs (cold); 1/4 cup whole milk (cold); 1/3 cup granulated sugar; 2 tsp salt; 1 cup (2 sticks) unsalted butter (softened but cool)

Rich, tender, and highly enriched French bread.

275 minutes

Serves 8

Snack

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

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

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