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🥣 Instructions:
1. Activate the yeast (optional if using instant):
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Mix warm milk with a little sugar and yeast. Let it foam for 5–10 minutes.
2. Mix the dough:
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In a large bowl or stand mixer, combine flour, sugar, and salt.
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Add milk, eggs, and yeast (if you proofed it).
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Mix until a shaggy dough forms.
3. Add butter slowly:
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Knead in the softened butter, a bit at a time. Dough will be sticky at first — keep kneading (10–15 minutes by hand or 8–10 in a stand mixer) until smooth and elastic.
4. First rise:
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Cover and let rise for 1–2 hours, or until doubled in size. (Warm spot is key.)
5. Shape:
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Punch down, divide into 3 or 4 pieces, and roll each into a log.
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Braid or shape however you like and place into a greased loaf pan (or make rolls!).
6. Second rise:
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Cover loosely and let rise again for about 45–60 mins, or until puffy and near the top of the pan.
7. Egg wash & bake:
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Brush with egg wash for that golden shine.
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Bake at 350°F (175°C) for 25–30 mins, or until deep golden and sounds hollow when tapped.
8. Cool (or tear into it warm 😏):
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Let it cool at least 15–20 mins before slicing… if you can wait!
🍯 Optional Add-ins:
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A touch of honey or vanilla in the dough
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Sprinkle with pearl sugar or sesame seeds before baking
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Roll with cinnamon sugar filling for a brioche twist on cinnamon bread
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