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How to make the best brioche?


1/2 cup warm milk
2 teaspoons active dry yeast (not rapid rise)
3 cups all-purpose flour
3 tablespoons granulated sugar
2 large eggs
1/3 cup butter, Softened
1 teaspoon vanilla sugar

1 egg yolk beaten with 1 teaspoon of milk

Whisk the milk, 1 tablespoon sugar and yeast in a small bowl. Let stand for 10 minutes. Set aside

In the bowl of a stand mix together all-purpose flour, remaining sugar, and the milk mixture.Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.

Continuously beat at low speed for 5 minutes. When the dough becomes hard to stir add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.

Turn the dough out on a well floured surface and gently knead out the air bubbles.
Shape the dough into round balls and place into two buttered h loaf pans.

Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours.

To gaze, brush the brioche tops with egg yolk – milk mix
Preheat the oven to 350 degrees.
Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.

Turn the bread out of the pans and cool completely on a cooling rack.
If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.

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