Brioche
Prep Time:
40 minutes
Cook Time:
30 minutes
Servings:
12 servings
Ingredients
  • 1/3 cup whole milk, lukewarm
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 4 large eggs, divided
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 3 cups bread flour
  • 1 cup (2 sticks) unsalted butter, softened
Directions
  1. In the bowl of a stand mixer with the dough hook attachment, dissolve the yeast in the milk and let stand until it starts to foam, about 10 minutes
  2. Add three of the eggs, the sugar, and the salt and mix on low speed to combine, about 30 seconds
  3. Add the flour and mix on low speed until the dough comes together and forms a ball, about 4 minutes
  4. Increase the speed to medium and gradually add the butter, one tablespoon at a time, waiting until fully incorporated before adding the next piece. Pause to scrape down the bowl as necessary. This should take no less than 10 minutes
  5. Continue to mix the dough on medium speed for a further 15 minutes, until the dough is smooth and begins to slap the sides of the bowl
  6. Transfer the dough to a large, lightly buttered bowl and cover with plastic wrap and refrigerate overnight or for 8 hours. Refrigerating overnight ensures the best flavor, but you may skip this step and instead let the dough rise at room temperature until doubled in size, about 1 hour
  7. Grease a loaf pan generously with butter
  8. In a small bowl, beat the remaining egg with a tablespoon of water to make an egg wash
  9. Remove the dough from the refrigerator and divide it into eight equal pieces. Shape each piece into a ball and place them in the loaf pan in two rows of four with the seam-side down. Brush lightly with egg wash, then cover with plastic and let it proof until almost doubled in size, about 1 to 1 1/2 hours
  10. Preheat the oven to 375 degrees Fahrenheit
  11. Remove the plastic and gently brush the dough with another coating of egg wash. Bake for 30 to 35 minutes, until it turns a rich, golden brown