Ingredients
Scale
- 3 cups All-Purpose Flour (plus extra for dusting)
- 1/2 cup Whole Milk (lukewarm, 105°F-115°F)
- 2 1/4 teaspoons Instant Dry Yeast
- 1/4 cup Granulated Sugar
- 1 teaspoon Fine Sea Salt
- 1/2 cup (1 stick) Unsalted Butter, cubed and softened
- 2 large Eggs (plus 1 egg for egg wash)
Instructions
- Step 1: In the bowl of a stand mixer, whisk together the lukewarm milk, sugar, and yeast; let it sit for 5 minutes until foamy. Add the flour, salt, and 2 large eggs to the bowl and mix on low speed using the dough hook until a shaggy dough forms, about 2 minutes.
- Step 2: Increase the mixer speed to medium-low and knead for 5 minutes. Slowly add the softened butter, 1-2 cubes at a time, ensuring each piece is fully incorporated before adding the next. Knead for an additional 10-15 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
- Step 3: Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap, and allow it to proof in a warm place for 1.5 to 2 hours, or until doubled in size. Once doubled, punch the dough down gently, reshape it into a ball, and refrigerate for a minimum of 3 hours (or preferably overnight) for easier handling.
- Step 4: Remove the chilled dough and divide it into desired portions for shaping (e.g., a loaf, rolls, or braids). Place the shaped dough into a prepared loaf pan or baking sheet. Cover loosely and allow the brioche to undergo its second proof for 45-60 minutes. Preheat the oven to 375°F (190°C).
- Step 5: Whisk the remaining egg with 1 tablespoon of milk or water for an egg wash. Gently brush the surface of the brioche, avoiding letting the wash drip down the sides. Bake for 25-30 minutes for rolls, or 35-40 minutes for a full loaf, until golden brown and the internal temperature reaches 200°F (93°C).
Notes
- Store cooled brioche at room temperature, wrapped tightly in plastic wrap and then placed in an airtight container, to keep it fresh and tender for up to three days.
- If the bread feels slightly stale the next day, revive its softness by warming slices or rolls in a 350°F (175°C) oven for 5-7 minutes before serving.
- Serve slices warm, simply slathered with salted butter and perhaps a light drizzle of honey, or use it as the luxurious base for exceptional French toast.
- For the signature fluffy texture, ensure the dough is kneaded until it is completely smooth and elastic before the first proof; the mandatory cold rest helps solidify the high butter content, making shaping much cleaner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 thick slice (approx. 70g)
- Calories: 230
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Protein: 8g