Brioche is rich and buttery with a beautiful crumb. What’s not to like? There are also so many meals that you can prepare with it, it makes sense to keep some sliced and ready in the freezer.
This is another very straightforward recipe once you have mastered how to proof your bread properly. A simple rule of thumb for your final proof is if you make a small indentation with your finger the dough will come up slowly. If it happens too quickly you need to wait longer.
Making Brioche at home
Rich and butter with a beautiful crumb. Everyone should make this Brioche at least once.
- 500 gram flour Plus 5-6 tablespoons, seperate
- 10 gram salt
- 60 gram sugar
- 20 gram yeast
- 5 each eggs
- 75 gram milk luke warm
- 250 gram butter cubed, room temperature
Mix the yeast into lukewarm milk. Wait for it to get frothy.
Mix the dry ingredients together in the mixing bowl of your stand mixer. With a dough hook start on a low speed pour in the milk and yeast mixture and the eggs. Slowly increase the speed to medium. When the dough has come together start adding the butter. Continue mixing until the soft smooth dough forms. At this point, you will notice that the dough is not coming loose from the mixing bowl. Start adding in the additional flour, one tablespoon at a time until the dough comes loose from the sides.
Allow to proof until the dough has doubled in size. Shape and place in bread pans. Brush the top with milk and proof again. Bake in a preheated oven at 180 degrees Celsius for approximately 30 minutes. The brioche will come loose from the sides a little and will sound hollow when you tap the bottom.
To learn how to make other bread have a look at the Kitchen Essentials page.