Brioche
Brioche is a bread of French origin. It’s super rich in butter and eggs, making it an extremely deliciously bread. Brioche is the ultimate buttery, fluffy bread and the perfect dough to use for all types of buns for BBQ and sandwiches & loaves for French Toast!
- Prep Time: 12 hours
- Cook Time: 30 minutes
- Total Time: 12 hours 30 minutes
- Yield: 40 ounces of dough or 2 full size loaves 1x
Ingredients
Scale
- 1/2 cup (120g) warm milk, 2% or whole (110°F)
- 1 Tablespoon plus 1 teaspoon instant yeast
- 4 Tablespoons sugar
- 6 large eggs, room temperature
- 2 teaspoons salt
- 4 1/2 (540g) cups bread flour
- 1 cup unsalted butter, room temperature
- 1 egg for egg wash
Instructions
- Fit electric mixer with the paddle attachment. In the mixing bowl, combine the warm milk, yeast and sugar. Let sit for 5-10 minutes, until it is foamy and bubbly.
- To that bowl, add the eggs and mix for one minute, breaking up the eggs.
- In a separate bowl, combine 2 cups of the flour and the salt. Add to the mixer and combine with the egg mixture. Mix for 3 minutes on medium speed.
- Turn mixer to low speed and gradually add 2 more cups of the flour until incorporated. Mix for 5 minutes, stopping half way to scrape down paddle and sides of bowl. Turn off mixer and check dough with finger, if it is overly wet or sticky add up to 1/2 cup more flour and mix on low speed until incorporated. Dough should be soft but not wet.
- Slowly add the butter, 2 Tablespoons at a time. Mix well after each addition, scraping sides of bowl as needed. After incorporating all of the butter, switch to the dough hook attachment and knead for 8-10 minutes. Dough should be cleaning the sides of the bowl and clinging in one ball to the dough hook. *Try window pane test (see notes).
- Put dough in a medium bowl sprayed with nonstick spray. Cover with plastic wrap and refrigerate overnight or for 8 hours. Dough will rise about 50% in size.
- Remove dough from refrigerator.
- Prepare pans – if making loaves, spray loaf pans with nonstick spray. If making buns, line baking sheet with parchment paper.
- Turn dough out onto a floured work surface. Divide dough as needed – see notes for weight suggestions for different dough uses.
- Shape loaves or buns, as desired. If making buns, round dough into balls, slightly flatten and place almost touching on prepared baking sheet, cover with a slightly dampened light-weight kitchen towel and let rise about double in size. If making loaves, place shaped loaf in greased bread pan and cover to let rise until double in size. Depending on how warm your kitchen is, this will take about 1-2 hours.
- Preheat oven to 375°F. When bread is ready to bake, combine one egg with 1 Tablespoon of water to create an egg wash. Brush the egg wash onto the tops of the bread.
- Bake loaves for 28-30 minutes or until deep golden color. When tapping on the crust, it should have a hollow sound. See notes for different bake times for buns and rolls.
- Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
Notes
- Suggested weights for different breads: full size loaf ~21oz, hamburger buns ~3-3.5oz, slider buns ~1.5oz, hotdog buns ~3oz.
- Bake full size loaves for 28-30 minutes. Bake buns for 22-25 minutes.
- To check dough with the window pane test, after the dough has kneaded for 8 minutes, gently stretch a piece of the dough apart. It should appear fairly translucent without tearing immediately. If it tears before stretching 1-2 inches, return to the mixer and knead an additional 1-2 minutes. Check again. This is a good indicator if the gluten in your dough has developed.
- To check dough to see if it is ready to bake, gently press with fingertip or knuckle. If the dough springs back right away, it needs more proofing. But if it springs back slowly and leaves a small indent, it’s ready to bake.
- Easily print out a double recipe by clicking on the “2x” tab at the top of the recipe. A double recipe would mix really well in a Bosch mixer.
Find it online: https://thatbreadlady.com/brioche/