Yields: About 12 servings
Prep Time: 30 minutes (plus rising times)
Cook Time: 30-35 minutes
Ingredients
For the Sponge:
- 1/3 cup warm whole milk (100-110 degrees F / 38-43 degrees C)
- 2 1/4 teaspoons (one packet) active dry yeast or instant yeast
- 1 large egg
- 2 cups unbleached all-purpose flour
For the Dough:
- 1/3 cup sugar
- 1 teaspoon kosher salt
- 4 large eggs, lightly beaten and at room temperature
- 3 cups unbleached all-purpose flour (approximately)
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened to room temperature and cubed
Equipment:
- Stand mixer with dough hook attachment (or you can knead by hand)
- Large bowl
- Loaf pan (9×5 inch is standard)
- Whisk
- Plastic wrap
Instructions
1. Make the Sponge:
- In the bowl of your stand mixer, combine the warm milk, yeast, and egg. Whisk together briefly.
- Add 1 cup of the flour and mix with a spatula until incorporated.
- Sprinkle the remaining 1 cup of flour over the top to cover the sponge.
- Let the sponge rest uncovered for 30-40 minutes, until bubbly.
2. Make the Dough:
- Add the sugar, salt, and eggs to the sponge.
- Using the dough hook attachment, mix on low speed until combined.
- Gradually add the remaining 3 cups of flour, about 1/2 cup at a time, mixing until the dough comes together. You may not need all the flour. The dough should be soft and slightly tacky.
- Increase the mixer speed to medium and knead the dough for 8-10 minutes. It should become smooth and elastic.
- Reduce speed back to low and gradually add the softened butter, one cube at a time. Make sure each cube is incorporated before adding the next.
- Knead on medium speed for another 8-10 minutes until the dough is very smooth, elastic, and pulls away from the sides of the bowl.
3. First Rise:
- Lightly grease a large bowl.
- Shape the dough into a ball and place it in the greased bowl.
- Cover with plastic wrap and place the bowl in a warm, draft-free spot to rise until doubled in size, about 1.5-2 hours.
4. Shape the Brioche:
- Gently punch down the dough and turn it out onto a lightly floured surface.
Here you have options! You can:
- Bake one large loaf: Divide the dough into three equal pieces, shape each into a log, and braid them together. Place the braided loaf into a greased 9×5 inch loaf pan.
- Make individual rolls: Divide the dough into 12-16 equal pieces and shape them into smooth balls. Place the balls in a greased loaf pan, or on a baking sheet lined with parchment paper.
5. Second Rise:
- Cover shaped dough loosely with plastic wrap and let rise in a warm place until doubled in size, about 1-1.5 hours.
6. Egg Wash:
- Preheat your oven to 375 degrees F (190 degrees C).
- In a small bowl, whisk together 1 egg with a splash of milk.
- Gently brush the egg wash over the risen dough.
7. Bake:
- Bake for 30-35 minutes, or until the brioche is a deep golden brown and sounds hollow when tapped. If it appears to be browning too quickly, loosely tent with aluminum foil.
- Let the brioche cool in the pan for about 10 minutes before removing and cooling completely on a wire rack.
Tips:
- Room Temperature Ingredients: They help the gluten develop properly.
- Don’t Overflour: Add flour gradually to get a soft but not overly sticky dough.
- Patience: The long rise times are key to developing that incredible brioche texture.
