Homemade Brioche
, About 1 day (mostly chilling and rising)
Makes 1 loaf; 8-10 slices
A rich, buttery enriched loaf; a cold-butter dough chilled overnight, shaped into balls, and baked golden with egg wash.
| prepGrease a 9×5-inch loaf pan | |||||||||
| prepPreheat oven to 350°F / 177°C, rack in lower position | |||||||||
| 423 g bread flour (spooned & leveled), plus more as needed | Whisk flour, yeast, sugar, salt | Add milk & eggs, mix 3 min | Knead on medium 8-10 min | Pound butter thin, add gradually, mix | Chill dough 12-16 hr | Divide in 6, shape balls, rise 1.5-2 hr | Brush with egg wash | Bake 350°F / 177°C, 35-40 min | Cool 10 min in pan, 1 hr on rack |
| 7 g active dry or instant yeast | |||||||||
| 50 g granulated sugar | |||||||||
| 1 1/2 tsp salt | |||||||||
| 120 ml whole milk, cold | |||||||||
| 3 large eggs, cold | |||||||||
| 113 g unsalted butter, cold (8 Tbsp) | |||||||||
| 1 large egg, beaten (for the egg wash) | |||||||||
| 15 ml milk (for the egg wash) | |||||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.