Brioche is a rich, buttery French bread known for its tender crumb and golden crust. It blurs the line between bread and pastry, making it perfect for breakfast, sandwiches, or even dessert like French toast.
Ingredients
For 1 standard loaf (or 12 small buns):
- 2¼ cups (280g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1½ tsp instant dry yeast
- ½ tsp salt
- 3 large eggs, room temperature
- ⅓ cup (80ml) whole milk, lukewarm
- ¾ cup (170g) unsalted butter, softened and cubed
- 1 egg (for egg wash)
Method of Preparation
Step 1: Prepare the Dough
- In a large mixing bowl (or stand mixer with dough hook), mix flour, sugar, yeast, and salt.
- Add milk and eggs. Mix on low until the dough comes together (about 3 minutes).
- Add butter, a few cubes at a time, mixing until fully incorporated and the dough becomes elastic and glossy (10–15 minutes kneading).
Step 2: First Rise
- Shape the dough into a ball and place it in a lightly greased bowl.
- Cover with plastic wrap or a damp towel and let rise in a warm place for 1½–2 hours, until doubled in size.
Step 3: Chill the Dough
- Punch down the dough, cover again, and refrigerate overnight or at least 4 hours. This step develops flavor and makes the dough easier to shape.
Step 4: Shape and Second Rise
- Remove chilled dough and shape into a loaf or divide into balls for rolls.
- Place in a greased loaf pan or on a baking tray.
- Cover and let rise for 1–2 hours, until puffy and nearly doubled.
Step 5: Bake
- Preheat oven to 375°F (190°C).
- Brush the top with a beaten egg for a shiny, golden crust.
- Bake for 25–30 minutes for a loaf, or 15–18 minutes for rolls, until deep golden brown.
Tips
- Chill the dough overnight for best flavor and structure.
- Use room temperature butter for easier incorporation.
- For a sweet twist, add chocolate chips or dried fruit.
Serving Ideas
- Serve warm with jam or butter.
- Use for French toast, gourmet burgers, or bread pudding.
- Perfect paired with coffee or tea.