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Instructions:
1. Activate the Yeast:
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In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk, and stir gently to dissolve. Let it sit for about 5-10 minutes, or until it becomes frothy and bubbly. This indicates that the yeast is activated and ready to go.
2. Prepare the Dough:
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In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture and eggs. Use a spatula or your hands to start incorporating the ingredients until they come together into a dough.
3. Knead the Dough:
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Begin kneading the dough on a floured surface for about 8-10 minutes. The dough will be sticky at first, but keep working it until it becomes smooth and elastic. You can use a stand mixer with a dough hook attachment if you have one—just knead on medium speed for 6-8 minutes.
4. Incorporate the Butter:
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Once the dough is smooth, slowly add the cubed butter, one piece at a time, kneading it in. This can take a little time, but keep working the dough until the butter is fully incorporated. The dough will become soft and slightly sticky, but don’t add too much extra flour. This is normal!
5. First Rise:
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Transfer the dough to a large, lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise at room temperature for about 1-2 hours, or until it has doubled in size.
6. Shape the Brioche:
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After the dough has risen, punch it down gently to release the air bubbles. Turn it out onto a lightly floured surface and shape it into your desired form. You can form it into a loaf, rolls, or even braid it for a more traditional brioche look.
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Place the shaped dough into a greased loaf pan or on a baking sheet if making individual rolls.
7. Second Rise:
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Cover the shaped dough with a kitchen towel and let it rise again for 45 minutes to 1 hour, or until it has doubled in size. The dough should feel light and airy when gently pressed.
8. Egg Wash:
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Preheat the oven to 350°F (175°C). In a small bowl, beat the remaining egg and brush it lightly over the top of the dough. This will give your brioche that golden, shiny finish.
9. Bake the Brioche:
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Bake the brioche for 25-30 minutes, or until the top is golden brown, and the bread sounds hollow when tapped on the bottom. If you’re baking rolls, check around 15-20 minutes for doneness.
10. Cool and Serve:
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Let the brioche cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you made rolls, you can enjoy them warm straight out of the oven, but letting them cool enhances the texture.
Tips for Extra Fluffiness:
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Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps the dough come together more smoothly and ensures even butter incorporation.
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Don’t Skip the Butter: Brioche is all about the buttery texture. Don’t try to reduce the amount of butter—this is what makes the bread so light and fluffy.
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Cold Rise Option: If you have time, you can do a cold rise by letting the dough rise in the fridge overnight. This gives the flavors more time to develop and can also make the dough easier to handle.
Variations:
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Cinnamon Brioche: Before shaping the dough, sprinkle cinnamon sugar and a little butter on the dough for a sweet twist.
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Fruit Brioche: Add dried fruits like raisins or cranberries for a fruity touch.
Enjoy your homemade, cloud-like brioche, perfect for breakfast, toast, or just a delicious snack!
