Classic Brioche
Traditional dish · French
A rich, buttery, and slightly sweet yeast-leavened bread, characterized by its tender crumb and golden crust. Perfect for breakfast, toast, or French toast.
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Ingredients
- All-purpose flour500g
- Granulated sugar100g
- Active dry yeast10g
- Salt10g
- Warm milk150ml
- Eggs4 large
- Unsalted butter, softened250g
- Egg wash (1 egg + 1 tbsp water)1
Steps
- 1
In a small bowl, dissolve yeast in warm milk. Let stand for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together flour, sugar, and salt. Make a well in the center.
- 3
Pour the yeast mixture and beaten eggs into the well. Mix until a shaggy dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth. Gradually incorporate the softened butter, a tablespoon at a time, kneading well after each addition until fully incorporated and the dough is smooth and elastic.
- 5
Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 6
Punch down the dough, shape it into a loaf (or individual rolls), and place in a greased brioche mold or baking sheet. Cover and let rise for another 45-60 minutes.
- 7
Preheat oven to 190°C (375°F). Brush the top of the brioche with egg wash.
- 8
Bake for 30-40 minutes, or until golden brown and sounds hollow when tapped.
- 9
Let cool on a wire rack before slicing.
