Description
Discover the secrets to baking a soft brioche loaf with our step-by-step guide. Perfect for beginners, learn techniques for creating a fluffy, buttery delight today!
Ingredients
Scale
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120 mL warm milk (about 1/2 cup)
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9 g active dry yeast (about 2 1/4 teaspoons)
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10 mL honey (about 2 teaspoons)
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5 large eggs (You can also use 4 large eggs)
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1 large yolk from a large egg (Use 2 egg yolks if using 4 large eggs)
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10 mL vanilla (about 2 teaspoons)
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60 g granulated white sugar (about 5 tablespoons)
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500 g all-purpose flour (about 4 cups + 2 tablespoons, spooned and leveled)
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1 1/2 tsp (8 mL) sea salt, fine grind
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250 g unsalted butter, very soft, roughly divided into four portions (about 1 cup + 2 tablespoons)
Instructions
- Prepare all necessary components ahead of time.
- Combine the warm milk, yeast, and honey in a mixing bowl, stirring gently. Let the mixture sit for 10 minutes to activate the yeast.
- Incorporate the eggs and yolks, stirring gently to break them up.
- Introduce the vanilla, sugar, flour, and salt, and mix until a rough dough forms.
- Using a dough hook, knead the dough at a moderate speed for 3 to 5 minutes.
- Divide the butter into four parts. Gradually add the first portion of butter after the initial kneading, ensuring it blends well into the dough over two minutes.
- Follow the same process with the remaining butter, kneading for 2 to 3 minutes per addition. Pause occasionally to scrape the bowl’s sides and bottom as needed. Complete the butter incorporation in about 9 to 12 minutes.
- After all the butter is mixed in, continue kneading for an additional 5 to 15 minutes at higher speeds. Adjust as necessary until the dough is smooth and elastic, not sticking to the fingers.
- Dust your work area with flour, then transfer the dough onto it. Lightly flour your hands and dough surface to avoid sticking.
- Bring the edges of the dough towards the center and press them in gently. Turn the dough over and shape it into a tight ball using your palms.
- Place the dough ball back into the mixing bowl or a similar large bowl.
- Allow the dough to rise in a warm place until it doubles in size, approximately one hour.
- Place the dough on a floured surface and gently press to deflate. Fold the edges in again, flip it over, and shape it back into a smooth ball. Return it to the bowl.
- Cover the dough and refrigerate for at least 8 hours or up to a full day.
- Take the chilled dough out of the fridge, which will now be easier to handle.
- Prepare two loaf pans by buttering them and dusting with flour. Keep flour, a pastry brush, and a dough cutter handy.
- Place the dough on a floured surface. Lightly press to deflate and divide into two equal parts using a cutter.
- Use one dough half to create brioche loaves by dividing it into eight smaller portions.
- For each portion, fold the edges inwards, turn over, and roll into smooth balls using your palm. Repeat for all eight portions.
- Arrange the dough balls in one loaf pan in a zig-zag pattern, then cover with plastic wrap.
- Split the other dough portion into three equal pieces.
- Flatten each piece into a rectangle, roll into a tube, and extend into a 14-inch rope with even pressure.
- Intertwine the three ropes by pinching one end together and braiding them, avoiding slack folds, until slightly longer than the pan.
- Pinch the other end to seal, flatten the ends, and tuck them under for a rounded loaf shape.
- Place the braided dough into the prepared pan and cover with plastic wrap.
- Let the loaves rise in the pans at room temperature for around two hours until they double in size.
- Preheat the oven to 325°F (163°C).
- Once risen, brush the tops with an egg wash and, if desired, sprinkle Swedish sugar pearls.
- Bake until the tops are golden and the internal temperature hits 190°F (88°C), for 35 to 45 minutes.
- Let the loaves cool in the pans for about 5 minutes after baking.
- Carefully remove the loaves from the pans and place them on a rack to cool completely.
- Store the cooled bread in an airtight container.
Notes
- Warm the milk gently to activate the yeast effectively for optimal dough risenAdd the butter in stages, ensuring each portion is fully incorporated for a smooth doughnFlour your work surface and hands lightly to prevent sticking during shaping
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: brioche bread recipe, homemade brioche loaf, kneaded brioche dough, soft brioche texture, braided brioche bread, egg wash bread