Ingredients
- 3 ½ cups all-purpose flour
- ¼ cup sugar
- 1 tsp salt
- 1 tbsp active dry yeast
- ½ cup warm milk (about 110°F)
- 4 large eggs, room temperature
- 1 cup unsalted butter, softened and cubed
- 1 tsp vanilla extract
- 1 egg (for egg wash)
Instructions
- Activate the yeast: In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the top and stir. Let sit for 5-10 minutes, until the yeast becomes frothy.
- Mix dry ingredients: In a large bowl, whisk together the flour and salt.
- Combine wet ingredients: In a separate bowl, whisk together eggs and vanilla extract.
- Make the dough: Pour the activated yeast mixture and the egg mixture into the flour mixture. Stir with a wooden spoon until a rough dough forms.
- Knead the dough: Transfer the dough onto a floured surface. Knead for 10-12 minutes until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment at low speed.
- Add butter: Gradually add the cubed butter to the dough, one piece at a time, kneading after each addition until the butter is fully incorporated. This will make the dough sticky at first, but continue kneading until it becomes soft and smooth.
- First rise: Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm area for 1-2 hours or until it doubles in size.
- Shape the dough: Once the dough has risen, punch it down to release any air bubbles. Turn the dough onto a floured surface and divide it into three equal portions. Roll each portion into a smooth ball and then braid them together into a loaf.
- Second rise: Place the braided dough into a greased loaf pan and cover with a towel. Let it rise for another 30 minutes to 1 hour until it puffs up.
- Preheat the oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Egg wash: Beat the remaining egg with a splash of water and brush it over the top of the dough for a shiny, golden finish.
- Bake the bread: Bake the brioche for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool and serve: Allow the brioche to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Enjoy your soft and delicious brioche bread!