This recipe yields a rich, buttery, and slightly sweet brioche with a beautiful golden crust and a soft, airy crumb. It’s perfect for breakfast, brunch, or as a delightful treat.
Ingredients:
- For the Starter (Levain):
- 1/2 cup (120 ml) warm whole milk (100-110°F/38-43°C)
- 1 tablespoon (10 g) active dry yeast
- 1 tablespoon (12 g) granulated sugar
- 1/2 cup (70 g) all-purpose flour
- For the Main Dough:
- 3 cups (420 g) all-purpose flour, plus extra for dusting
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon (6 g) salt
- 4 large eggs, at room temperature
- 1 1/2 sticks (12 tablespoons or 170 g) unsalted butter, softened but still cool, cut into tablespoon-sized pieces
- 1 large egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Optional:
- Pearl sugar, for sprinkling on top
Instructions:
- Prepare the Starter (Levain):
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until foamy.
- In a larger mixing bowl, whisk the 1/2 cup of flour. Add the foamy yeast mixture and stir until a smooth, thick batter forms. Cover the bowl with plastic wrap and let it rise in a warm place for 20-30 minutes, or until doubled.
- Make the Main Dough:
- In the bowl of a stand mixer fitted with a dough hook, combine the 3 cups of flour, the remaining 1/4 cup of sugar, and the salt.
- Add the risen starter and the 4 eggs to the flour mixture. Mix on low speed until the dough comes together.
- Increase the speed to medium-low and knead for 5 minutes.
- With the mixer still running on low speed, add the softened butter, one piece at a time, allowing each piece to be fully incorporated before adding the next. This step may take 10-15 minutes. The dough will become smooth and glossy.
- Continue to knead the dough until it is very smooth, elastic and pulls away from the sides of the bowl.
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place for 1.5-2 hours, or until doubled.
- Shape the Brioche:
- Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface.
- There are many different shapes you can form the brioche into. For a simple loaf, you can simply form the dough into a log, and place into a greased and floured loaf pan. Or, for a traditional brioche a tete, you can divide the dough into portions, and form a larger round portion, and a smaller ball that sits on top.
- Place the shaped dough into a greased and floured loaf pan or brioche mold.
- Cover the pan with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled.
- Bake the Brioche:
- Preheat oven to 350°F (175°C).
- In a small bowl, whisk together the remaining egg and 1 tablespoon of milk for the egg wash.
- Gently brush the egg wash over the risen brioche. If desired, sprinkle with pearl sugar.
- Bake for 30-40 minutes, or until the brioche is golden brown and a toothpick inserted into the center comes out clean.
- Let the brioche cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Success:
- Use room-temperature ingredients for best results.
- Be patient during the rising times. The dough needs ample time to develop flavor and texture.
- Kneading the dough thoroughly is crucial for a light and airy brioche.
- Allow the butter to be softened, but still cool. if the butter is to warm, it will not incorporate correctly.
- When adding the egg wash, be very gentle, as to not deflate the risen dough.
Enjoy your delicious homemade brioche!