🍞 Classic Brioche
🛒 Ingredients
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3 ¼ cups (400g) all-purpose flour
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¼ cup (50g) sugar
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2 ¼ tsp (1 packet) active dry yeast
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1 tsp salt
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4 large eggs, room temperature
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½ cup (120ml) warm milk (not hot)
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10 tbsp (140g) unsalted butter, very soft
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1 egg (for egg wash)
👩🍳 Instructions
1️⃣ Activate Yeast
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Mix warm milk and yeast.
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Let sit 5–10 minutes until foamy.
2️⃣ Make the Dough
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In a large bowl, combine flour, sugar, and salt.
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Add eggs and yeast mixture.
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Mix until dough forms.
3️⃣ Add Butter (Important Step)
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Gradually add soft butter, a little at a time.
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Knead (by hand 12–15 min or stand mixer 8–10 min) until smooth and elastic.
The dough will be soft and slightly sticky — that’s normal.
4️⃣ First Rise
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Place dough in a greased bowl.
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Cover and let rise 1–2 hours until doubled.
5️⃣ Chill (Key for Flavor & Structure)
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Refrigerate dough at least 4 hours or overnight.
This makes shaping easier and improves flavor.
6️⃣ Shape
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Form into a loaf, rolls, or classic braided brioche.
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Place in greased pan.
7️⃣ Second Rise
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Let rise 1–2 hours until puffy.
8️⃣ Bake
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Brush with egg wash.
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Bake at 350°F (175°C) for 25–35 minutes (until deep golden brown).
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Cool before slicing.
🌟 Tips for Perfect Brioche
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Butter must be soft but not melted.
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Don’t rush the chilling step — it improves texture.
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If browning too fast, tent loosely with foil.
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Internal temp should reach about 190°F (88°C).
🍽️ Perfect For:
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French toast
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Breakfast sandwiches
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Burger buns
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With jam and butter
If you’d like, I can also share a no-mixer beginner-friendly version or a chocolate chip brioche variation 😊