Fluffy Brioche
Light, fluffy, and utterly irresistible, this brioche is the perfect treat for any time of day. With its soft texture and rich buttery flavor, it is delicious served on its own or with jam or honey
Light, fluffy, and utterly irresistible, this brioche is the perfect treat for any time of day. With its soft texture and rich buttery flavor, it is delicious served on its own or with jam or honey
Info
Prep Time:
25mCook Time:
165mDifficulty Level:
Ingredients
- 175 g milk
- 425 g bread flour, sifted
- 2 eggs
- 80 g sugar
- 1 sachet (7 g) active dry yeast
- 100 g unsalted butter, at room temperature
- 2 pinches salt
- 1 egg yolk
- 1–2 tbsp milk
Directions
Prepare the flour and milk mixture.
Place 125 g of the milk and 25 g of the flour in a small saucepan over medium heat. Stir continuously until the mixture thickens and reaches the consistency of a soft dough. Remove from the heat and allow it to cool to room temperature.Make the dough.
Add the cooled flour-and-milk mixture to the bowl of a stand mixer, along with the remaining flour, eggs, remaining milk, yeast, and sugar. Mix on low speed for 2 minutes.Add the salt and butter.
Add the salt and increase the mixer speed to medium. Gradually add the softened butter in small batches, allowing each addition to incorporate before adding more. Continue mixing for about 5 minutes.Knead the dough.
Continue kneading for another 10 minutes, until the dough is very soft, smooth, and buttery, with a stretchy, elastic consistency. Cover the bowl and leave the dough to rest and rise for about 2 hours, or until doubled in volume.Shape the dough.
Gently deflate the dough and transfer it to a lightly greased work surface. Knead it briefly to remove the remaining air. If the dough is sticky, lightly butter your hands rather than adding extra flour.Divide and rest.
Divide the dough into three equal pieces. Cover and let them rest for another 5 minutes.Shape the three rolls.
Shape each piece into a ball. Using a rolling pin, roll one ball into a rectangle. Fold the rectangle lengthwise into thirds, like a letter. Roll it up tightly into a log and pinch the seam closed. Repeat with the remaining two pieces of dough.Arrange in the pan.
Generously butter a 20 cm loaf pan, coating both the base and the sides all the way to the top. Arrange the three dough logs side by side in the pan. Cover and leave to rise for about 40 minutes, or until noticeably puffed.Brush with egg wash.
Whisk together the egg yolk and 1–2 tablespoons of milk. Gently brush the surface of the dough with the egg wash, taking care not to let it run down onto the sides of the pan.Bake.
Bake in a well-preheated oven at 180°C / 350°F, fan-assisted, on the middle rack, for approximately 30 minutes, or until the brioche is golden brown.Cool.
Allow the brioche to rest in the pan for 10 minutes before carefully removing it from the pan. Serve warm or at room temperature.
Recipe Tips
For the softest, fluffiest brioche, avoid adding extra flour even if the dough feels sticky. Lightly buttering your hands and work surface will make the dough easier to handle without making the finished brioche dense.
