Golden Brioche Loaf Recipe

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:

  1. Activate the Yeast:
    • In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
  2. Combine Dry Ingredients:
    • In a large mixing bowl, whisk together the flour and salt.
  3. Combine Wet Ingredients:
    • In a separate bowl, lightly beat the 4 eggs.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Prepare Egg Wash:
    • Whisk together the remaining egg and milk.
  11. 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.
  12. Cool and Serve:
    • Let the brioche cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!

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