French Brioche!
Whatever dish you’re serving, accompanying it with this fancy bread will elevate the experience! You’ll love the buttery taste and the moist, fluffy texture of this delicious brioche. However, when trying this recipe, it’s essential not to get creative. Following the formula precisely is crucial for achieving the best results. Be sure not to skip any steps in the baking process.
Ingredients Brioche
2 + 1/2 tsp active dry yeast
4 tbsp whole milk
2 cups all-purpose flour
3 + 1/2 tbsp granulated sugar (1/2 tsp for the yeast mixture, remaining sugar for the dough)
1 tsp sea salt
1/2 cup whisked eggs
10 + 1/2 tbsp unsalted butter (cut into small pieces, room temperature)
Instructions Brioche
In a small bowl, mix together 1 tsp of granulated sugar, 2 + 1/2 tsp of active dry yeast, and 4 tsp of whole milk. Set it aside in a warm place for about 10 minutes until foamy. The foam indicates that the yeast is active. You can proceed to combine the yeast mixture with the other ingredients in the recipe. If there is no foam, the yeast is dead, and you should start over with a new package of yeast.
In the bowl of a stand mixer with the dough hook attached, add 2 cups of all-purpose flour, 1/2 cup of whisked eggs, 1 tsp of sea salt, the remaining granulated sugar, and the yeast mixture. Mix all the ingredients on speed 1 until well combined. Continue mixing on speed 1 for 5 minutes. Increase the speed to speed 2 and mix for 10 minutes. While the stand mixer is still on speed 2, gradually add 10 + 1/2 tbsp of unsalted butter until it’s combined with the dough. Mix the dough on speed 2 for an additional 20 minutes. The dough should come together and wrap around the dough hook, forming a very soft but well-combined dough. If the dough does not come around the hook, continue mixing.
Shape the dough into a ball, place it back into the stand mixer bowl, and cover the bowl with foil. Put the dough in a warm place for 2 hours to allow the yeast to work its magic. The dough should double in size.
Punch down the dough to release the air, then place it on a lightly floured work surface. Fold the outside of the dough in. Repeat this folding technique 6 times. Shape the dough into a log and cut the log into three equal portions. Shape each portion into a ball. Place the dough on a plate covered with parchment paper, cover it with foil, and refrigerate for 1.5 hours.
Remove the dough from the fridge and place it on a lightly floured work surface. Roll each ball into a 14-inch log. Braid the logs and pinch the ends together to prevent unraveling. Spray an 8 x 4 inch loaf pan generously with oil spray, then carefully place the dough braid into the pan. Cover the dough with foil and let it rise in a warm place for another 3 hours until it doubles in size. This will take 3 hours as the dough has been refrigerated.
Preheat your oven to 390°F. Brush the brioche gently with whisked egg yolk and bake for 15 minutes, uncovered, until the crust is a beautiful deep golden color. Remove from the oven, loosely cover with aluminum foil, and bake for another 20 minutes or until the internal temperature reaches 190°F. Immediately remove the brioche from the baking pan and allow it to cool for at least 30 minutes before serving.
Enjoy your homemade and very delightful Brioche!
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