Brioche is a French bread made from an enriched yeast dough with butter and eggs, giving it a soft, tender, light and moist crumb with a dark golden crust and the chewy texture of this lightly sweetened rich flavored bread makes it so fulfilling. This Brioche bread is rich in taste, flavorful and has a gloriously shiny crust. Totally yummy!
Prep Time 10 min
Resting Time 5 to 6 hours
Cook Time 30 min
Ingredients
4 cups bread flour
4 tablespoons milk powder(optional)
4 eggs, lightly beaten
2 1/4 teaspoons active dry yeast
5 tablespoons sugar
1 cup milk
8 tablespoons soft butter, diced
2 teaspoons salt
Egg wash Topping
1 egg yolked mixed with 1 tablespoon of milk
Steps:
1. In a large bowl or a stand mixer add 2 cups of flour, sugar and yeast, stir to combine.
2. Warm milk, 2 tablespoons butter and water to lukewarm.
3. Add warm milk into the flour mixture and stir until roughly combined. Keep it in a warm place to rest for 10 minutes fir the yeast to proof.
4. Beat room temperature eggs and add them into the flour, knead with a dough hook, adding the remaining 2 cups of flour, along with milk powder and salt gradually.
5. Knead for 8 to 10 minutes to make a soft dough, scraping the sides and the bottom to incorporate all the dry and wet ingredients. If needed add a little extra flour to get the dough together. Add the remaining 6 tablespoons of butter at the end of the kneading process in small portions, continue kneading until the butter is fully incorporated about 15-20 minutes. The dough will be sticky, buttery and moist.
Top picture before adding butter.
6. Oil and cover the dough to rise for an hour in a warm place, it should have doubled in size. Then chill in the refrigerator for at least 4 hours.
7. Remove from the fridge and shape into a braid. Place the dough on a lightly floured surface, divide the dough into 3 portions and roll each piece into a 16 inch log and braid into a rope, pinching the ends together and tuck them under to seal. Space the knots equally as you go.
8. Lightly oil a baking sheet and place the brioche braid on it and loosely cover with a plastic wrap. Leave to rise for a second time about 30 minutes.
9. Prepare egg wash and brush the dough with the egg wash Just before baking.
10. In a preheated oven of 375 degrees F bake for 30 - 35 minutes or until nice and golden on the top. The internal tempera registers 185F. Let the Brioche bread cool before slicing.
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