Brioche
Tags: #french #bread #butter #eggs #rich
Serving: 1 loaf
Total time: 6 hours (including chilling)
Rich, buttery French bread with a tender crumb and golden crust, perfect for breakfast or dessert.
Ingredients
- 500g bread flour
- 10g salt
- 50g granulated sugar
- 10g active dry yeast
- 125ml warm milk
- 4 large eggs
- 300g unsalted butter, room temperature
- 1 egg yolk for egg wash
- 15ml cream for egg wash
Steps
- Dissolve yeast in warm milk with pinch of sugar
- Let stand 5 minutes until foamy
- Mix flour, salt, and remaining sugar in bowl of stand mixer
- Add yeast mixture and eggs
- Mix with dough hook on low speed until combined
- Increase speed and knead 10 minutes until smooth
- Gradually add softened butter, mixing until incorporated
- Continue kneading 5 minutes until silky and elastic
- Place in buttered bowl and cover
- Rise at room temperature 2 hours until doubled
- Punch down and refrigerate overnight
- Shape chilled dough into loaf and place in buttered pan
- Cover and rise 2-3 hours until doubled
- Preheat oven to 180°C
- Brush with egg wash
- Bake 35-40 minutes until deep golden brown
Notes
The dough will be very sticky before chilling. Cold butter incorporates better than melted butter.