Brioche Bread
This Brioche Bread tastes absolutely amazing! With a nice buttery flavor, this is a perfect bread to serve with your meal.
Ingredients
- 1 tbsp. active dry yeast
- 3/4 cup 2% warm milk (between 105-110ºF)
- 1 tbsp. honey tips & tricks
- 3 3/4 cups unbleached all-purpose flour (3/4 cup reserved), plus more for work surface
- 1/2 tsp. ground Himalayan sea salt
- 3/4 cup unsalted butter, soften and cut into pieces
- 1/3 cup powdered sugar tips & tricks
- 3 large room temperature free-run eggs, beaten
- 1/2 tsp. pure vanilla extract
- egg wash (1 egg yolk with 1 tbsp. milk)
Directions
- In the bowl of a stand mixer, add active dry yeast, milk and honey. Stir well and allow the yeast to activate, about 15 minutes.
- In a large bowl, combine 3 cups flour and salt; whisk well and set aside.
- In a separate bowl, add butter and powdered sugar; stir until evenly combined and set aside.
- Add beaten eggs and vanilla to the yeast. Process until the ingredients are mixed using the dough hook attachment. Add flour mixture and process on low speed for 2 minutes.
- Add a third of the butter mixture, increase the speed to 3 and continue mixing until nicely combined before adding another third, scraping the sides of the bowl.
- When the butter is all in, start using the reserved ¾ cup of flour by adding a tablespoon at a time until the dough clings around the hook – add more if needed.
- Increase the speed to 4 and knead for 6 minutes.
- With floured hands, form a ball and place it in a large bowl lightly greased. Cover with a clean dish towel and place it in a warm place such as the oven, seam side down. Let it rise until it doubles in size, about 1 ½ hours.
- Punch the dough to deflate and form a ball once again. Place it back in the bowl, cover and transfer to the fridge for 12 to 24 hours.
- The next day, butter and flour a loaf pan (make rolls or loaf); set aside.
- Drop the chilled hard dough onto a floured work surface and weigh it if braiding (refer to challah recipe), making buns (refer to hamburger buns recipe) or forming rolls.
- If making rolls, form 8 equal balls and place them in the prepared pan. Cover and let it proof for 2 hours or until it doubles in size.
- Preheat oven to 350ºF/180ºC
- In a small bowl, combine egg yolk and milk; whisk well.
- When the proofing time is done, brush the egg wash on top and transfer to the preheated oven. Bake for 20 minutes before rotating the pan; bake for an additional 10 to 15 minutes or until nice and brown.
- Remove from the heat and let it cool for 5 minutes in the pan. Carefully flip the loaf and let it cool off completely on a wire rack.