Brioche is a rich, buttery bread with a tender crumb and slightly sweet flavor. It’s versatile enough to be used for everything from breakfast to desserts. Making brioche from scratch might seem daunting, but with a bit of patience, you can achieve a perfect loaf that rivals any bakery’s.
- Mixing and Kneading: 20-30 minutes. This includes mixing the dough and kneading it until it’s smooth and elastic.
- First Rise: 1-2 hours. Let the dough rise until doubled in size.
- Shaping: 10-15 minutes. Shape the dough into loaves or rolls.
- Second Rise: 1-2 hours. Allow the shaped dough to rise again.
- Baking: 20-30 minutes. Bake at around 350°F (175°C) until golden brown and a toothpick inserted comes out clean.
- Cooling: 1 hour. Let the brioche cool before slicing.
- Ingredients:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 4 large eggs
- 1 cup unsalted butter (room temperature)
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- Optional: additional sugar for sprinkling
Instructions:
- Prepare the Yeast:
- In a small bowl, dissolve 1 tablespoon of sugar in the warm milk (about 110°F). Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy. If the mixture doesn’t foam, your yeast may be old or the milk too hot or cold. Start over with fresh yeast and properly warmed milk.
- Mix Dry Ingredients:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, remaining sugar, and salt. Mix well to ensure even distribution.
- Combine Wet Ingredients:
- In a separate bowl, lightly beat the eggs. Add the vanilla extract to the eggs. Make a well in the center of the flour mixture and pour in the egg mixture and the frothy yeast mixture.
- Knead the Dough:
- Mix on low speed until a dough forms. Increase to medium speed and knead for about 5 minutes. The dough will be sticky but should start to pull away from the sides of the bowl.
- Incorporate the Butter:
- Gradually add the softened butter, a few tablespoons at a time, mixing on low speed. Continue mixing for about 10 minutes until the dough is smooth, elastic, and slightly tacky.
- First Rise:
- Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
- Shape the Dough:
- Gently deflate the dough and turn it out onto a lightly floured surface. Shape the dough into a loaf or divide it into smaller portions for individual rolls or a braided loaf.
- Second Rise:
- Place the shaped dough into a greased loaf pan or onto a baking sheet. Cover it again and let it rise for another 30-60 minutes, or until it has puffed up and nearly doubled in size.
- Prepare for Baking:
- Preheat your oven to 375°F (190°C). Beat the remaining egg and brush it over the top of the risen dough for a golden finish. Sprinkle with additional sugar if desired.
- Bake the Brioche:
- Bake in the preheated oven for 25-30 minutes, or until the brioche is golden brown and sounds hollow when tapped. If the top is browning too quickly, cover it loosely with aluminum foil.
- Cool and Enjoy:
- Remove the brioche from the oven and let it cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely before slicing.
