Brioche is a soft, buttery, slightly sweet French bread that’s perfect for breakfast, sandwiches, or just with a little bit of jam. It’s a rich dough, which makes it an indulgent treat that’s surprisingly easy to make at home. Though the recipe takes some time, the result is well worth it! Let’s dive into how to create this delicious, melt-in-your-mouth bread.
Ingredients:
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 1/2 cup whole milk, warm
- 4 large eggs
- 1 cup unsalted butter, softened
- 1 egg (for egg wash)
Instructions:
1. Activate the Yeast
In a small bowl, warm the milk until it’s just warm to the touch (about 110°F/45°C). Sprinkle the yeast and sugar over the milk, and stir. Let it sit for 5–10 minutes until it becomes frothy.
2. Make the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and eggs. Stir with a wooden spoon until the dough begins to come together. It will be sticky.
3. Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic. You can also use a stand mixer with a dough hook for this process (mix on low speed for about 5 minutes).
4. Incorporate the Butter
Gradually add the softened butter, a few tablespoons at a time. Knead the dough until it’s fully incorporated and smooth again, about 10–15 minutes (or continue with your stand mixer on medium speed). The dough will be soft and slightly sticky, but don’t add too much extra flour.
5. Let the Dough Rise
Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
6. Shape the Brioche
Once the dough has risen, punch it down to release air. Divide the dough into three equal portions. Roll each portion into a ball, and place them side by side in a greased loaf pan. Press them lightly together.
7. Second Rise
Cover the loaf pan with a kitchen towel and let it rise again for 1 hour, or until it’s puffed up and nearly doubled in size.
8. Preheat the Oven
Preheat your oven to 375°F (190°C) during the last 20 minutes of the second rise.
9. Egg Wash
Beat the remaining egg and lightly brush the top of the loaf with the egg wash to give the bread a beautiful golden color when it bakes.
10. Bake
Bake for 25-30 minutes or until the top is golden brown, and the loaf sounds hollow when tapped on the bottom. If the top is browning too quickly, cover the bread loosely with aluminum foil and continue baking.
11. Cool
Let the brioche cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Success:
- Be patient with the rising time; it’s important to let the dough rise fully to achieve the soft, fluffy texture of brioche.
- The dough may seem sticky at first, but the butter will eventually work into it, making it manageable.
- Brioche is best served fresh, but it can be stored for up to 3 days in an airtight container.
Enjoy your homemade brioche with butter, jam, or use it for making French toast, sandwiches, or just as it is!
