Brioche is a delicious pastry of French origin that is very similar to enriched bread. It pairs well as toast with a little butter or as French toast dipped in an eggy batter. Either way, this brioche recipe is simply delectable.
What you’ll need
1/2 cup warm milk
3 tablespoons sugar
3 1/2 teaspoons dried yeast
4 large eggs
4 cups flour
2 teaspoons salt
3/4 cup butter (1 1/2 sticks), cubed and at room temperature
1 egg beaten (for egg wash)
With a mixing bowl that can attach to an electric mixer, combine the milk, sugar, and yeast. Allow the combination to stand for 5 minutes until the mixture turns a little creamy and start to get a slight froth. Add the eggs and beat well until the eggs are well combined and the mixture is light and creamy.
With the mixer still running on a low speed, slowly add the flour and salt. Mix until it has been well combined. Allow the mixer to knead the dough at a medium speed for 1-2 minutes. Slowly add the cubes of butter and knead for another 5 minutes. When the butter is fully incorporated and the dough begins to pull away from the sides turn off the mixer and remove the dough and place in a buttered bowl. Cover with plastic wrap and allow the dough to rise for 2 hours. Place the dough in the fridge and allow it to sit overnight.
The next day, remove the dough from the fridge and let it sit at room temperature. Divide the dough in half and place in greased bread tins. You can make 8 mini bread tins, or two medium bread tins with this recipe. Allow the dough to rise for another 2 hours.
Preheat the oven to 350 degrees Fahrenheit. Brush the loaves with the egg wash while the oven is heating. Bake the loaves for 40-45 minutes, or until the loaves are golden brown. A good way to test if the brioche is finished cooking is to tap the tops of the loaves lightly. If you hear a hollow sound, the bread is ready.
Allow the brioche to cool.