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Instructions:
1. Activate the Yeast:
In a small bowl, combine the lukewarm milk and sugar. Sprinkle the yeast over the milk and stir gently. Let it sit for about 5-10 minutes, or until it becomes frothy and bubbly. This step ensures that the yeast is activated and ready to rise.
2. Mix the Dough:
In the bowl of a stand mixer, combine the flour and salt. Make a well in the center, and pour in the activated yeast mixture and eggs.
Using the dough hook attachment, mix on low speed until a dough starts to form.
Gradually add the softened butter, a few pieces at a time, while continuing to knead. This will take about 8-10 minutes on medium speed. The dough will be sticky, but that’s okay—it will become smoother as it kneads.
3. Knead and Rest:
Once the dough comes together, continue kneading on medium speed for an additional 10 minutes, until it becomes smooth, soft, and elastic. You should be able to stretch the dough without it tearing.
Place the dough into a lightly greased bowl, covering it with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
4. Shape the Brioche:
Once the dough has risen, punch it down to release the air. Turn the dough out onto a lightly floured surface.
Shape the dough into a loaf by folding the sides inwards and rolling it tightly from the shorter side to form a log.
Place the shaped dough into a greased 9×5-inch loaf pan, making sure it fits snugly.
5. Second Rise:
Cover the loaf with a clean kitchen towel and let it rise for an additional 45 minutes to 1 hour, or until it has risen just above the edge of the pan.
6. Prepare the Egg Wash:
Preheat the oven to 350°F (175°C).
In a small bowl, whisk together the egg and 2 tablespoons of milk to create an egg wash. Brush the egg wash generously over the top of the risen dough for a beautiful, golden finish.
7. Bake the Brioche:
Place the loaf in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
If the top is browning too quickly, you can cover the loaf loosely with aluminum foil and continue baking until done.
8. Cool and Slice:
Remove the brioche from the oven and allow it to cool in the pan for 5-10 minutes.
Transfer the loaf to a wire rack to cool completely before slicing.
Tips for Success:
Use Room Temperature Ingredients: Ensure your eggs and butter are at room temperature before using them. This will help the dough come together more smoothly and result in a fluffier texture.
Don’t Skip the Second Rise: The second rise is essential for developing the light and airy texture that brioche is known for. Be patient, and let the dough rise until it has nearly doubled in size.
Butter Quality: Use high-quality unsalted butter for the best flavor. The butter is what gives the brioche its rich, tender crumb.
Storage: Brioche stays fresh for a couple of days if wrapped tightly in plastic wrap or stored in an airtight container. You can also freeze it for up to a month.
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