Brioche is a rich and buttery French bread that is soft, slightly sweet, and has a tender crumb. Its high butter and egg content give it a unique texture and flavor, making it perfect for breakfast, sandwiches, or even as a base for French toast. This versatile bread is a delightful treat that pairs well with both sweet and savory toppings.
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk, warm
- 5 large eggs, room temperature
- 1 cup unsalted butter, softened and cut into pieces
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, yeast, and salt.
- In a separate bowl, whisk together the warm milk and eggs.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic.
- Gradually add the softened butter, a few pieces at a time, kneading well after each addition until the butter is fully incorporated and the dough is smooth and shiny.
- First Rise:
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Chill the Dough:
- After the first rise, punch down the dough to release any air.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 4 hours or overnight. Chilling the dough makes it easier to handle and shape.
- Shape the Brioche:
- Remove the dough from the refrigerator and divide it into desired portions. You can shape it into a loaf, individual rolls, or a traditional brioche à tête.
- Place the shaped dough into greased loaf pans or onto a baking sheet lined with parchment paper.
- Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Bake the Brioche:
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the egg and water to make the egg wash.
- Brush the risen dough with the egg wash for a shiny, golden crust.
- Bake the brioche in the preheated oven for 25-30 minutes for a loaf or 15-20 minutes for rolls, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve:
- Remove the brioche from the oven and let it cool on a wire rack.
- Serve warm or at room temperature, with your favorite toppings or as part of a delicious meal.