Ingredients:
- 500 g (4 cups) all-purpose flour
- 70 g (1/3 cup) sugar
- 10 g (2 tsp) salt
- 10 g (2 tsp) active dry yeast
- 6 large eggs
- 250 g (1 cup) unsalted butter, softened
- Milk (if needed, for consistency)
- 1 egg (for egg wash)
Instructions:
- Activate the Yeast:
- In a small bowl, combine the yeast with a bit of warm water and a pinch of sugar. Let it sit for about 5-10 minutes until frothy.
- Make the Dough:
- In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the eggs and the activated yeast. Mix until a dough begins to form.
- Knead the Dough:
- Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook on medium speed.
- Incorporate the Butter:
- Gradually add the softened butter, kneading until fully incorporated. The dough will become sticky, but continue kneading until it’s smooth and elastic.
- First Rise:
- Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Shape the Brioche:
- Punch down the risen dough and transfer it to a floured surface. Divide the dough into pieces (depending on how you want to shape it) and form into rolls or a loaf.
- Second Rise:
- Place the shaped dough into a greased loaf pan or on a baking sheet. Cover and let it rise again for about 30-60 minutes, until puffy.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Egg Wash:
- Beat the egg and brush it over the top of the dough for a golden finish.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool:
- Allow the brioche to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Enjoy!
Serve your homemade brioche warm with butter, jam, or use it for French toast! 🍽️🥖
