Indulge in the buttery richness of this classic brioche loaf. With its golden crust and soft, airy interior, it’s perfect for breakfast, brunch, or a sweet treat anytime.
Ingredients:
- For the Dough:
- 3 1/2 cups (440g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup (120ml) warm milk (105-115°F/40-46°C)
- 4 large eggs, at room temperature
- 1 1/2 sticks (12 tablespoons or 170g) unsalted butter, softened and cut into small pieces
- For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour and salt.
- Combine Wet Ingredients:
- In a separate bowl, lightly beat the 4 eggs.
- Start the Dough:
- Pour the foamy yeast mixture and the beaten eggs into the dry ingredients. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
- Add Butter:
- Gradually add the softened butter, one piece at a time, mixing on medium-low speed until each piece is fully incorporated. The dough will be very soft and sticky.
- Knead the Dough:
- Continue kneading the dough on medium speed for 8-10 minutes, or until it becomes smooth and elastic. The dough will still be soft but should pull away from the sides of the bowl.
- First Rise:
- Lightly grease a large bowl. Transfer the dough to the bowl, turning it to coat. Cover with plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the Loaf:
- Lightly flour a clean surface. Turn the dough out onto the floured surface and gently deflate it.
- Divide the dough into equal portions. For a standard loaf pan, dividing into 3-4 portions will work well.
- Roll each portion into a rope.
- Braid the ropes together or arrange the portions into the greased loaf pan.
- Grease a 9×5-inch loaf pan. Place the shaped dough in the prepared pan.
- Second Rise:
- Cover the loaf pan with plastic wrap and let it rise in a warm place for 45-60 minutes, or until the dough has risen to about an inch above the rim of the pan.
- Prepare Egg Wash:
- Whisk together the remaining egg and milk.
- Bake the Brioche:
- Preheat oven to 350°F (175°C).
- Gently brush the top of the brioche with the egg wash.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the brioche cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!