Brioche Recipe

Brioche Recipe

Ingredients

Makes 12 INDIVIDUAL BRIOCHES OR 2 LOAVES

• 1/2 cup whole milk
• 8 oz. unsalted butter, in bits
• 5 tbsps. granulated sugar
• 1/2 tsp salt
• 6 large eggs
• 6-6 1/2 cups all-purpose flour
• 5 1/2 tsps. instant yeast
• 1/2 tsp salt
• 1 large egg yolk

Method

1. Heat the milk just to a boil in a small saucepan over medium high heat
2. Remove from the heat and stir in the butter until melted
3. Add the sugar and salt and stir to dissolve
4. Allow the mixture to cool
5. In the bowl of a stand mixer (or in a large bowl if mixing by hand) combine the milk with the eggs until smooth
6. Whisk 4 cups flour with the yeast in a separate bowl
7. Pour the flour and yeast into the milk mixture and mix until just combined
8. Add 2 cups flour and mix until just combined, scraping dough together as necessary
9. Switch to the dough hook or knead by hand for 10 minutes, until the dough is smooth but still sticky
10. Lightly grease a large bowl
11. With floured hands, gather the dough into a ball
12. Transfer the dough to a lightly floured surface and add the remaining 1/2 cup flour a little at a time until the dough is able to be kneaded but remains soft
13. Knead for 3 minutes longer
14. Form the dough into a round mound and place it into the bowl
15. Cover the bowl loosely with plastic wrap and let it rise until about doubled, about 1 1/2 hours
16. Punch the dough down and transfer it to the floured work surface
17. Again, stretch the dough and reshape it into a round
18. Return the dough to the bowl and cover it with plastic wrap
19. Place the bowl into the refrigerator for at least 6 hours or ideally overnight
20. Check the dough after 2 hours and punch it down if it has doubled in size (this will depend on your refrigerator temperature and how fast the dough cools down)
21. Remove the dough from the refrigerator and allow it to come to room temperature
22. Place it on a lightly floured work surface
23. If making individual brioche, lightly grease 12 individual brioche tins
24. Divide the dough into 14 even pieces
25. Shape the pieces into balls with lightly floured hands
26. Set 1 ball into each of the 12 brioche pans
27. Divide the remaining 2 balls into 6 pieces and roll each into a smaller ball
28. Make an indent in the top of each brioche and set 1 of the smaller balls in it to form the top knot
29. Set the brioche tins onto a baking sheet and cover loosely with plastic wrap
30. Allow to rise until doubled, about 1 hour
31. If making loaves, lightly grease two 8 x 4 x 3-inch loaf pans
32. Divide the dough into 12 even pieces
33. Set 6 balls into each loaf pan, forming 2 rows of 3
34. Cover with plastic wrap
35. Allow the dough to rise until it reaches the top of the pan and all the balls are touching, about 2-2 1/2 hours
36. Preheat the oven to 375 degrees f
37. Whisk the egg yolk with 1 tsp water and brush the tops of the brioche or loaves, being careful to not let the egg wash drip down the sides
38. For individual brioche, bake until golden brown, about 15-17 minutes
39. Cool several minutes before removing from the pans
40. For loaves, bake for 25-30 minutes until golden brown and loaves are baked through
41. Cool the brioche loaves briefly and unmold then onto a rack to cool completely

Full List of Baking Recipes
Full List of Brioche Recipes

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