Bread, oh glorious bread! Is there anything more comforting than the smell of fresh brioche wafting through your kitchen? It’s like a warm hug in dough form, soft yet rich, and utterly irresistible.
The best part? This brioche recipe is simple enough for a lazy Sunday, yet fancy enough to boast about to your friends. It’s like finding a hidden gem in your kitchen repertoire—a treasure that turns the everyday into something extraordinary.
Steps
- Gather and measure all ingredients, ensuring most are at room temperature, except for the milk, which should be slightly warm.
- In a mixing bowl, combine warm milk, honey, and yeast, then let the mixture sit for 10 minutes until frothy.
- Add eggs, egg yolk, vanilla, sugar, flour, and salt to the yeast mixture, and mix until a rough dough forms.
- Knead the dough with a stand mixer on low speed for about 3-5 minutes, then gradually incorporate softened butter in four portions, kneading for 2 minutes between each addition.
- Continue kneading the dough on medium speed for an additional 10-15 minutes until it becomes smooth and elastic.
- Shape the dough into a ball, place it in a bowl, cover, and allow it to rise in a warm place until doubled in size, which takes about 1-2 hours.
- After the first rise, deflate the dough, reshape it into a ball, cover, and refrigerate overnight or up to 24 hours for flavor development.
- Once chilled, divide the dough into two equal portions and shape each into loaves using one of the three methods: simple loaf, braided loaf, or Nantaise loaf.
- Place the shaped loaves into buttered and floured pans, cover with plastic wrap, and let them proof at room temperature until doubled in size.
- Preheat the oven to 325°F (163°C). Once proofed, brush the loaves with an egg wash and optionally sprinkle with sugar pearls.
- Bake the loaves in the preheated oven for 35-45 minutes until golden brown, then allow them to cool slightly before removing from the pans to cool completely on a wire rack.
Ingredients
- 120 mL warm milk
- 9 g active dry yeast
- 10 mL honey
- 5 large eggs (alternatively, use 4 large eggs)
- 1 large egg yolk (use 2 egg yolks if using 4 large eggs)
- 10 mL vanilla extract
- 60 g granulated white sugar (approximately 5 tablespoons)
- 500 g all-purpose flour (about 4 cups + 2 tablespoons, measured using the spoon and level method)
- 1 ½ teaspoons fine sea salt
- 250 g unsalted butter, very soft and divided into four portions (about 1 cup + 2 tablespoons)
Nutritional Values
Calories: 4530kcal | Carbohydrates: 480g | Protein: 90g | Fat: 240g | Saturated Fat: 150g | Cholesterol: 1680mg | Sodium: 3900mg | Potassium: 1350mg | Fiber: 30g | Sugar: 90g | Vitamin A: 7980IU | Calcium: 420mg | Iron: 30mg
FAQ
- Can I use bread flour instead of all-purpose flour for brioche?
- Yes, you can substitute bread flour for all-purpose flour. Bread flour has a higher protein content, which develops more gluten, resulting in a chewier texture. While the bread will still be soft and buttery, expect a slight difference in texture.
- Is it possible to make brioche without a stand mixer?
- Although a stand mixer is recommended due to the dough’s soft consistency, you can knead it by hand. Be prepared for a longer kneading process and a good arm workout. It’s advisable to make just one loaf to manage the dough more easily.
- How can I store brioche for the long term?
- Brioche can be frozen for future use. Wrap the loaf or slices tightly in plastic wrap and foil to prevent freezer burn. When ready to use, thaw at room temperature or toast directly from frozen.
- Why is my brioche dough so sticky and wet compared to other bread doughs?
- Brioche dough is enriched with butter and eggs, making it very soft and sticky, similar to cake batter. This requires longer kneading to develop the gluten properly. Depending on your environment, kneading may take between 15 to 30 minutes.
- Can I make brioche buns instead of loaves with this recipe?
- Absolutely! The same dough can be used to make brioche buns. The key difference lies in the shaping technique, which can be adjusted to create various sizes and shapes, including large, regular, or slider buns.
Tips
- Kneading Techniques: Use a stand mixer for kneading the brioche dough to achieve a smooth and velvety consistency. This is crucial due to the high butter content which makes the dough quite sticky and soft. If kneading by hand, be prepared for a good arm workout and ensure your work surface is clean and well-floured.
- Yeast Activation: Dissolve active dry yeast in warm milk with honey before incorporating it into the dough. This step ensures the yeast is properly activated, leading to a better rise and a softer final bread texture.
- Proofing Environment: For the first proofing, place the dough in a warm environment to double or triple in size. In colder climates, use the oven with the light on to create a warm space. For additional flavor, consider an overnight proof in the refrigerator.
- Butter Consistency: Ensure the butter is very soft but not melted before adding it to the dough. This helps it incorporate smoothly and evenly, preventing a greasy texture and aiding in the development of the dough’s rich flavor.
Equipment
- Stand Mixer – Essential for kneading the dough efficiently due to its soft and sticky consistency.
- Dough Hook Attachment – Comes with the stand mixer, necessary for kneading enriched doughs like brioche.
- Loaf Pans – Specifically 8.5 x 4 inch or 9 x 5 inch loaf pans for baking the brioche loaves.
- Instant Read Thermometer – Useful for checking the internal temperature of the bread to ensure it is properly baked.
- Dough Scraper/Cutter – Helpful for dividing and shaping the dough.
- Pastry Brush – Used for applying the egg wash on the dough before baking.
