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Directions:
1. Activate the Yeast:
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently to dissolve the sugar, then let the mixture sit for about 5-10 minutes until it becomes frothy and bubbly. If the mixture doesn’t foam, your yeast might be expired, so you’ll need to use fresh yeast.
2. Mix the Dough:
In a large bowl or stand mixer, combine the flour and salt.
Add the activated yeast mixture, eggs, butter, sugar, and vanilla extract to the bowl. If using a stand mixer, mix on low speed with the dough hook attachment. If mixing by hand, use a wooden spoon to combine the ingredients until a sticky dough forms.
Knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky (but not sticky). If you’re using a stand mixer, knead on medium-low speed for about 6-7 minutes.
If the dough is too sticky, add a little more flour, but try not to add too much—just enough to handle the dough.
3. First Rise:
Once the dough is kneaded, form it into a ball and place it in a lightly oiled bowl. Turn the dough once to coat it with oil, then cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free area for about 1.5-2 hours, or until it has doubled in size.
4. Shape the Dough:
Once the dough has risen, punch it down gently to release any air bubbles.
Turn the dough onto a floured surface and divide it into 3 equal portions.
Roll each portion into a long rope (about 12 inches in length).
Pinch the ends of the ropes together, then braid them by crossing the ropes over each other, alternating left to right. Once you’ve braided the dough, pinch the ends together to seal.
Carefully transfer the braided loaf to a parchment paper-lined baking sheet. Tuck the ends under slightly to create a neat shape.
5. Second Rise:
Cover the shaped loaf with a clean kitchen towel or plastic wrap, and let it rise for another 30-45 minutes, or until it has puffed up and looks light and airy.
6. Prepare the Egg Wash:
In a small bowl, whisk together the egg and 1 tablespoon of milk to create the egg wash.
Gently brush the top of the risen dough with the egg wash to give the bread a golden, shiny finish.
7. Bake the Brioche:
Preheat your oven to 375°F (190°C).
Bake the brioche for 25-30 minutes, or until it’s golden brown on top and sounds hollow when tapped on the bottom.
If the bread starts to brown too quickly, you can cover it loosely with aluminum foil and continue baking.
8. Cool and Serve:
Allow the bread to cool on a wire rack for at least 20 minutes before slicing. This helps it set and keeps the inside soft and tender.
Slice and enjoy! It’s perfect with butter, jam, or just on its own.
Tips:
Flavor variations: You can add citrus zest, cinnamon, or cardamom for extra flavor in the dough.
Freezing: If you want to make this ahead of time, you can freeze the dough after the first rise. Shape the dough, then wrap it tightly in plastic wrap and freeze for up to 3 months. Let it thaw and rise before baking.
For a richer flavor: You can let the dough rest in the fridge for a longer rise (overnight, after the first rise). This will give the bread a more complex flavor.
Serving Ideas:
Brioche is great for breakfast with a little butter or jam, but it’s also perfect for making French toast or sandwiches.
Serve it alongside a bowl of soup, with a nice cup of coffee, or enjoy it on its own as a sweet snack!
Enjoy your soft, fragrant, and delicious braided brioche bread—it’s sure to impress anyone who tries it!
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