Description
This soft brioche bread is rich, buttery, and perfectly fluffy with a tender crumb. Ideal for breakfast, sandwiches, or enjoying warm with a spread of jam or butter.
Ingredients
- 500 g bread flour
- 10 g instant yeast
- 60 g sugar
- 10 g salt
- 4 large eggs
- 120 ml warm milk
- 170 g unsalted butter, softened
- 1 egg yolk for egg wash
- 1 tbsp milk for egg wash
Instructions
- In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt.
- Add the eggs and warm milk, then mix until a shaggy dough forms.
- Knead the dough on medium speed for about 8 minutes until smooth.
- Add the softened butter gradually, mixing well after each addition until fully incorporated.
- Continue kneading for another 10 minutes until the dough is elastic and glossy.
- Transfer the dough to a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 2 hours.
- Punch down the dough and shape it into a loaf or rolls as desired.
- Place the dough into a greased loaf pan and let rise again until puffy, about 45 minutes.
- Preheat the oven to 180°C (350°F).
- Brush the top with the egg wash made from egg yolk and milk.
- Bake for 30 to 35 minutes until golden brown and cooked through.
- Allow the brioche to cool slightly before slicing and serving.
Notes
- Use room temperature ingredients for the best dough texture.
- The dough is very soft and rich; chilling it briefly can make shaping easier.
- Store in an airtight container for up to 3 days.
- This brioche freezes well for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
