Brioche

Brioche sounds really fancy but actually it is just a very egg and butter rich bread. This recipe is very easy to make and the only real challenge is the timing because a lot of time has to be devoted to letting the dough rise (which takes no effort on your part!). I made the dough on a Saturday night and baked it on a Sunday morning for brunch with friends. Getting up a little early was totally worth it when I received rave reviews from adults and children alike at the gathering. So plan ahead and make this fabulous bread for yourself!


Dough Ingredients:

4 cups flour
1/3 cup sugar
½ oz. (4 ½ teaspoons) active dry yeast
2 teaspoons salt
4 large eggs, at room temperature
½ cup milk, at room temperature
1 cup unsalted butter, cut into 16 pieces, slightly softened

Egg Wash Ingredients:

1 whole egg + 1 egg yolk
pinch of salt

Using a stand mixer with the paddle attachment combine the flour, sugar, yeast, and salt on low speed. Add the eggs and milk and continue to mix on low speed. Once the dough starts to clump together, switch out the paddle attachment for the dough hook attachment. (Unmixed egg and flour will be visible.) Mix for 2 minutes on medium speed and then scrape down the sides of the bowl and the dough hook. Return to medium speed and mix for another 2 minutes until the dough is firm and elastic. Scrape again. Adding a few pieces at a time, add half of the butter while the mixer is on medium-low speed. Remove the dough hook, knead the dough in the bowl a few times with your hands, then reattach the dough hook. Again adding a few pieces at a time, add the remaining butter on medium-low speed. After all of the butter has been added, increase the speed to medium and mix for 4 minutes. Scrape the bowl and hook and mix for another 4 minutes on medium speed. Using your hands, knead the dough a few times and then form it into a ball. Transfer the dough ball to a large, clean bowl; cover with plastic wrap; and let rise for 1 hour in a warm spot.

Knead the dough a few more times by hand, re-form it into a ball, and cover tightly with plastic wrap. To attain the best flavor, refrigerate the dough overnight. Alternatively, let the dough rise for another hour. If the dough was refrigerated, let it rise for 2 hours and warm to room temperature.

Divide the dough into 16 equal pieces and roll them into balls. Cover loosely with plastic wrap and let them rise for 1 hour.

Preheat the oven to 375 degrees. Butter 2 loaf pans and place 8 dough balls in 2 rows of 4 in each pan. Mix up the egg wash and apply lightly to the tops of the dough balls. (You will not use all of the egg wash; find another use for the remainder.) Bake for 25 to 30 minutes, until the tops are a deep, shiny brown color.


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