Brioche Bread
A soft, buttery, and slightly sweet bread that's perfect for any meal plan or family gathering.
Ingredients
Dough Ingredients
- 120 mL warm milk Provides moisture and aids the yeast activation.
- 9 g active dry yeast Essential for leavening, making the bread fluffy.
- 10 mL honey Adds a subtle sweetness and helps feed the yeast.
- 5 large eggs Contributes richness and structure to the dough.
- 1 large egg yolk Enhances color and moisture.
- 10 mL vanilla Offers a beautiful flavor boost.
- 60 g granulated white sugar For sweetness; can replace with coconut sugar for a less refined alternative.
- 500 g all-purpose flour The foundation of the dough; vital for structure.
- 1.5 tsp fine sea salt Balances flavors; kosher salt can be used as a substitute.
- 250 g unsalted butter, divided into four portions Provides flakiness and richness; save some for greasing the loaf pans.
Instructions
Preparation
- In a mixing bowl, combine warm milk, active dry yeast, and honey. Let this sit for about 10 minutes until foamy.
- Add eggs, egg yolk, vanilla, sugar, flour, and salt to the yeast mixture. Mix until a scraggly dough forms.
- Using a dough hook, knead the mixture for 12 minutes, adding butter in four portions gradually throughout.
- Flour your work surface and shape the dough into a ball. Place it in a greased bowl, cover it, and let it rise until doubled, about 1-2 hours.
- Once risen, refrigerate the dough for 8 to 24 hours.
- On the second day, divide the chilled dough into two portions and shape as desired.
- Place the shaped dough into greased pans, allowing it to proof until doubled again, about 1-2 hours.
- Preheat your oven to 325°F (163°C).
- Brush the dough with an egg wash and sprinkle with optional sugar pearls. Bake for 35-45 minutes until golden brown.
- Let the loaves cool in the pans before tipping out and serving.
Notes
Use fresh yeast for best results. Don't skip chilling the dough; the longer it rests, the better the flavor develops. Use a kitchen scale for precise measurements.