Ingredients
- 3 ½ cups (450g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tsp salt
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup (180ml) warm milk (110°F/43°C)
- 3 large eggs (room temperature)
- ½ cup (115g) unsalted butter, softened
- 1 tsp vanilla extract
- 1 egg (for egg wash) + 1 tbsp milk
Instructions
- Activate the Yeast:
In a small bowl, mix the warm milk and yeast. Let sit for 5–10 minutes until frothy. - Make the Dough:
In a stand mixer bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, and vanilla extract. Mix on low speed with a dough hook until combined. - Add Butter:
Gradually add the softened butter, a tablespoon at a time. Mix until fully incorporated and the dough is smooth, elastic, and slightly sticky (about 10 minutes). - First Rise:
Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm place until doubled in size (about 1.5–2 hours). - Shape the Brioche:
Punch down the dough and divide it into equal portions (balls or braid as desired). Place in a greased loaf pan or muffin tins. - Second Rise:
Cover and let rise again until puffy and almost doubled (45–60 minutes). - Preheat & Egg Wash:
Preheat oven to 350°F (175°C). Mix 1 egg with 1 tbsp milk and brush over the dough for a golden crust. - Bake:
Bake for 25–30 minutes or until golden brown and sounds hollow when tapped. If the top browns too fast, loosely cover with foil. - Cool & Enjoy:
Let cool slightly before slicing. Enjoy the soft, buttery fluffiness!
Want a version with tangzhong for extra fluffiness or make it overnight style? I got you—just say the word!