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Ingredients
- 2 1/2 (12.5 oz) unbleached all-purpose white flour, plus 3/4 cup (3.75 oz), plus more as needed
- 5 1/2 tablespoons granulated sugar, divided
- 1 1/4 teaspoons table salt
- 1 1/4 cups plus 2 tablespoons ice water, plus more if needed
- 10 tablespoons unsalted butter, soft but not melted, cut into 1/2" pieces, plus more for brushing dough top and brioche pan
- 1/3 cup good-quality instant nonfat dry milk powder (don't use a generic brand)
- 2 large eggs plus 1 egg yolk, at room temperature, plus 1 egg for egg wash (if using loaf pan)
Details
Servings 1
Preparation
Step 1
First Rise: In a large bowl, thoroughly stir together 2 1/2 cups of the flour, 3 tablespoons sugar, the salt, and yeast. Vigorously stir in the ice water, scraping down the bowl and mixing until the dough is thoroughly blended. If the mixture is too dry to blend together, stir in just enough more ice water to facilitate mixing and yield a slightly firm dough. If the mixture is soft, stir in enough more flour to make it barely firm. Evenly brush the top lightly with butter. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise: In a medium bowl, whisk together the remaining 2 1/2 tablespoons sugar and the milk powder, then thoroughly whisk in the 2 eggs plus egg yolk until well blended. Gradually add the egg mixture, then 3/4 cup of the flour into the dough and mix vigorously to incorporate, use a paddle and heavy duty mixer on low if available. Add the butter a tablespoon or two at a time, mixing after each addition until smoothly incorporated. If dough still seems very moist and soft, mix in a few tablespoons more flour until slightly thicker than thick pancake batter. Turn out into a well-greased 8 - 10 cup Bundt or kugelhopf pan, or a 9 x 5 inch loaf pan. Cover with nonstick spray-coated plastic wrap and refrigerate for 1 hour to firm up the butter.
Let Rise Using Either of These Methods: For a 2 1/2 - to - 3 1/2 hour regular rise, let stand at cool room temperature; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Let rise until the dough reaches the pan rim if using an 8-cup tube pan or loaf pan or to 1 inch below the rim if using a 10-cup pan. Remove the plastic wrap as the dough nears it.
Baking Preliminaries: 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350 degrees F.
Baking: If baking in the loaf pan, mix the remaining egg for the egg wash with 2 teaspoons water. Evenly brush over the dough top. Omit the glaze if the brioche will be baked in a fluted pan and served inverted. Bake on the lower rack for 35 to 45 minutes, covering the surface with foil partway through to prevent over-browning if necessary. Continue baking for 15 - 25 minutes more, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 201 degrees to 203 degrees F on an instant-read thermometer); the baking time will be longer in the loaf pan. When the brioche seems done, bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 minutes. Run a knife around the brioche to loosen it from the pan and transfer to the rack; let it cool completely.
Serving and Storing: The loaf tastes and slices best fresh and at room temperature. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for up to 3 days, and may be frozen, airtight for up to 2 months.
Variation - Brioche with Chocolate Shards - shave or chop 8 - 10 ounces of fine-quality bittersweet or semisweet chocolate into shards, Thoroughly fold into the dough right after the butter and extra flour have been incorporated (before the second rise). Proceed as for the original. Top the finished brioche with Chocolate Ganache Glaze while still warm (page 193), if desired.
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