Fresh Baked Sweet & Buttery Brioche

Photo by pamela

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tsp active dry yeast

  • 1/3

    cup 110F warm water

  • 1/2

    cup 110F warm milk

  • 4

    cups all purpose flour

  • 2

    tsp salt

  • 3

    tbsp sugar

  • 4

    large eggs

  • 3

    sticks (12 oz) unsalted butter, cool but pliable

Directions

Put the yeast, milk and water in the bowl of a stand mixer and stir gently to combine. Let sit until bubbly, about 10 minutes. Combine the flour and salt, then use the dough hook to stir the flour into the yeast mixture on low speed. Stop the mixer several times and scrape down the sides of the bowl. At this point the dough will be very shaggy and dry. Add the eggs and mix on low speed to gently combine. Add the sugar and turn the mixer up to medium speed. Mix until the dough forms a ball, about 5 minutes. After the ball has formed, turn the mixer back on low speed and add the butter in 2 tablespoons sized chunks, beating until each piece is incorporated before adding the next. Take this step slow, ensuring that the dough is evenly mixed and kneaded before proceeding. At this point the dough will be very soft and billowy. Once all of the butter has been incorporated, continue to knead the dough until it pulls away from the sides of the bowl, about 10 minutes. Transfer the dough to a clean bowl that has been rubbed with butter or olive oil. Let the dough rise at room temperature until it has doubled in size, about 1 hour. After it has doubled, knead the dough in the bowl a few times to release the air, then cover and transfer the dough to the refrigerator. Check on the dough about every half hour or so and gently knead the dough until it is chilled and stops rising. This process will take about 2 hours. Let the dough rest overnight and up to 24 hours in the refrigerator. When you are ready to bake, remove the dough from the refrigerator and divide into 2 pieces. Divide each piece into 3 pieces and roll each piece into a long log shape. Braid the three pieces together and the repeat with the other loaf. Place each braided loaf into a greased 9x5 inch loaf pan and tuck the ends underneath. Allow the dough to rise until it reaches the top of the pan, about 1 hour. Preheat the oven to 350°F and brush the dough with a beaten egg. Bake loaves for 35-40 minutes. Immediately remove from oven and turn onto a wire rack to cool.

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