Brioche is a wonderfully buttery cross between bread and pastry and it is perfect for breakfast, brunch, and even as a dessert. To make this classic French brioche, you will start with a tablespoon of yeast and to get the yeast activated, you need warm liquid and for this recipe, you will add a quarter cup of warm milk. To that, add two tablespoons of flour, adding this little flour starts the yeat from activating, and almost immediately you will see bubbles start to form.
For the dry ingredients, you will need a cup of flour in a bowl then sift in two tablespoons of sugar, the sugar will give the yeast something to feed on making the brioche so light and fluffy. To the dry ingredients, you will also add a quarter teaspoon of salt then mix everything together. Add the bloomed yeast mixture with two more tablespoons of milk to the dry ingredients with two eggs then start bringing the dough together then add 6 tablespoons of unsalted butter at room temperature which will really add the richness.
You don’t have to knead this bread for long, just knead until the butter is incorporated the place the soft brioche dough in a lightly oiled bowl and cover it up with a plastic wrap. At this point, you want to let the dough sit for 30 minutes until the yeast is well activated you will let the dough chill for 8 to 24 hours which will slow the fermentation process but also develops a beautiful flavor.
Once the dough has chilled enough, lightly flour your work surface then shape the dough into a log and cut that into 6 pieces. Take each piece of dough and roll ina circular motion with your hand then line the dough on a parchment paper-lined baking tin and let the brioche dough to chill for 90 minutes to rise up and warm up a little then brush the top with egg wash and bake ina preheated 350 degrees Fahrenheit oven for 25 minutes. Let them chill for 10 to 15 minutes before removing from the tins.
- 1 tbsp yeast
- 1/4 (32 ml) cup milk
- 2 tbsp flour
- 1 1/2 cups (192 grams) flour
- 2 tbsp powdered sugar
- 1/4 tsp salt
- 2 tbsp milk
- 2 eggs
- 6 tbsp (85 grams) unsalted butter room temp
- Sit out on counter 30 min
- Chill 8-24 hours in the refrigerator
roll and shape in the log, cut into 6 pieces, roll and shape, press into brioche tins, rise 90 minutes, Brush with egg wash
- Bake at 350 for 25 minutes.
- Cool in tins for 10 minutes and turn out on a wire rack