Brioche bread baked at home is buttery and melts in your mouth. The nicest thing is you can braid it whatever you like. Warm it with butter or make great French toast. See the step-by-step video below.
– 1/3cupwhole milkwarm – 2 1/4teaspoonsactive dry yeastor a 17 grams packet – 1large eggroom temperature – 2cupsall-purpose flourunbleache – 1/2cupgranulated sugar – 1teaspoonsalt – 4large eggslightly beaten and at room temperature – 1 1/2cupsall-purpose flourunbleached – 4ouncesunsalted butterroom temperature – 1egg – 2tablespoonsmilk
Ingredients
Mix milk, egg, one cup flour, and yeast in a large bowl. Mix with a wooden spoon. Sprinkle the remaining 1 cup flour on top.
1
Cover and let the mixture warm for 30 minutes. The dough should rise and crack the flour coating.
2
3
Hook the bowl to a stand mixer. Mix sugar, salt, eggs, and 1 cup flour. Add the remaining 1/2 cup flour and mix on low for 5 minutes. This dough develops slowly, so knead it for 15–20 minutes in a stand mixer at medium speed.
4
Mix the butter by hand until soft but not melted. Slowly add butter to a medium mixer and beat until combined.
5
Put the dough in an oiled bowl and cover with a cloth or plastic wrap. Rest and rise for 1-2 hours. Poke dough to deflate. Refrigerate the dough for several hours or overnight. Slowing fermentation and chilling butter makes dough simpler to shape.
6
Split the cold dough into three bun-like pieces. Buns are braided to make brioche. Just slice the dough into two equal portions before baking.
7
Each ball becomes 6 smaller balls. Place the balls side-by-side in a greased 9x5 loaf pan in three short rows of two dough balls each.Cover with a cloth and let rise for 2.5–3 hours until puffy.
8
Preheat 400°F oven and place pan. After 10 minutes, lower the oven heat to 350°F, coat the bread with egg wash or melted butter, and bake for 30–35 minutes.
9
When brioche is done, it should be a deep brown color, and an instant-read thermometer should read 190°F inside.
10
Whenever it is finished, take it out of the oven and allow it to rest for around ten minutes.
11
For those who have a passion for cinnamon, we suggest that you sprinkle some cinnamon sugar on top of the brioche bread before baking it.
..................................................