Brioche Recipe
Discover the joy of making homemade brioche with this easy-to-follow recipe! With simple steps and expert tips, you’ll create a soft, buttery brioche that tastes just like it came from a bakery. Perfect for beginners and pros alike, this recipe ensures a delicious result every time. Download the recipe now and start baking like a pro, step by step, it’s easier than you think
Ingredients
- 500 grams All-purpose flour
- 70 grams Granulated sugar
- 10 grams Salt
- 10 grams Active dry yeast
- 250 ml Warm milk
- 3 Large eggs
- 150 grams Unsalted butter, softened
- 1 Optional: Egg for egg wash
Instructions
- Combine the Dry Ingredients: In a large mixing bowl, add the flour, sugar, yeast, and salt. Mix these dry ingredients together until well-combined. Make sure the salt and yeast do not come into direct contact initially, as salt can hinder the yeast’s activity. Mixing them with the flour first will help distribute them evenly and set a good foundation for the dough.
- Incorporate Eggs and Warm Milk: Add the eggs and warm milk to the dry mixture. Using a wooden spoon or a stand mixer with a dough hook, begin mixing the ingredients. Continue until the mixture starts to come together and forms a rough, slightly sticky dough. This stage combines the proteins and starches, setting the structure for a tender, airy crumb.
- Knead Until Smooth and Elastic: Knead the dough until it becomes smooth and slightly elastic. If using a stand mixer, set it to a low speed, gradually increasing until the dough pulls away from the sides of the bowl. This usually takes about 5-7 minutes with a mixer or around 10 minutes by hand. The dough should feel smooth, stretchy, and just a bit tacky to the touch when fully kneaded.
- Add the Softened Butter Gradually: Gradually incorporate the softened butter, adding it a small piece at a time. Continue kneading after each addition until the butter is fully absorbed. This process can take a few extra minutes, but it’s essential for achieving the brioche’s rich, buttery flavor. The dough will initially seem greasy but will come together into a smooth, glossy dough with continued kneading.
- First Rise: Place the dough in a clean, lightly oiled bowl and cover it with plastic wrap or a damp kitchen towel. Let it rise in a warm area for 1-2 hours, or until it has doubled in size. This first rise allows the yeast to develop and the dough to ferment, enhancing the flavor and texture. The dough should be soft, puffy, and full of air bubbles when ready.
- Shape the Dough: Gently punch down the dough to release excess air, then transfer it onto a lightly floured surface. Shape the dough into a loaf by folding it and rolling it up tightly. You can also divide it into smaller portions and place them in a loaf pan or brioche mold to create individual rolls. This step allows you to achieve your desired shape and ensures even baking.
- Second Rise: Place the shaped dough into your prepared pan or mold, cover it, and let it rise again for 30-45 minutes. This second rise is crucial for a light, airy texture and gives the dough its final shape. The dough should be slightly puffed and just above the edges of the pan or mold.
- Bake the Brioche: Preheat your oven to 180°C (350°F). Once the dough has finished rising, bake it in the preheated oven for 25-30 minutes, or until the top is golden brown. Check for doneness by gently tapping the top of the loaf, it should sound hollow. Let the brioche cool slightly in the pan before transferring it to a wire rack to cool completely.