ADVERTISEMENT
Instructions:
1. Prepare the yeast mixture:
In a small bowl, combine the warm milk (about 110°F or 43°C) with the yeast and a teaspoon of sugar. Stir gently and let sit for about 5-10 minutes until the mixture becomes frothy.
2. Mix the dough:
In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, sugar, and salt.
Add the eggs and the yeast mixture to the dry ingredients. Mix until combined (you can use a spoon or the dough hook attachment if using a stand mixer).
3. Knead the dough:
Gradually add the softened butter to the dough, a few tablespoons at a time, kneading until fully incorporated. This process will take some time, but you want the dough to become soft, smooth, and slightly sticky.
If using a stand mixer, knead with the dough hook for about 8-10 minutes. If kneading by hand, work the butter into the dough for about 15 minutes.
4. First rise:
Once the dough is smooth and elastic, cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1.5 to 2 hours, or until it has doubled in size.
5. Shape the brioche:
Punch the dough down and turn it onto a lightly floured surface. Gently shape the dough into a ball or divide it into smaller portions if you’re making individual rolls.
If making a loaf, place the dough into a greased 9×5-inch loaf pan, or if making rolls, arrange them in a greased baking dish, allowing some space between each roll for expansion.
6. Second rise:
Cover the shaped dough with a clean towel and let it rise again for about 1-1.5 hours, or until puffed up and doubled in size.
7. Egg wash:
Preheat the oven to 375°F (190°C). Beat the remaining egg and brush it over the top of the brioche dough to give it a beautiful golden finish as it bakes.
8. Bake:
Place the dough in the preheated oven and bake for 25-30 minutes (for a loaf) or about 18-20 minutes (for rolls), or until the top is golden brown, and the bread sounds hollow when tapped on the bottom.
9. Cool and serve:
Remove the brioche from the oven and let it cool on a wire rack for at least 30 minutes before slicing. The bread should be soft, fluffy, and have a rich buttery aroma.
Tips:
Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature to ensure even mixing and a smooth dough.
Flavor Twist: Add a little bit of orange zest or a touch of cinnamon to the dough for a fragrant twist.
Storage: Brioche is best enjoyed fresh but can be stored in an airtight container for up to 3 days. You can also freeze it for longer storage.
Enjoy your delicious, fragrant, and soft brioche! Perfect for breakfast, dessert, or any time you want a rich, buttery bread.
ADVERTISEMENT
