- Mix warm milk and yeast in a small bowl. Let sit for 5-10 minutes until foamy.
2. Make the Dough
- In a large bowl (or stand mixer with a dough hook), combine flour, sugar, and salt.
- Add eggs and milk mixture (including yeast if proofed separately). Mix until combined.
- Gradually add butter cubes, mixing until the dough becomes smooth and elastic (about 8-10 minutes of kneading).
3. First Rise
- Cover the dough and let it rise in a warm place for 1 ½ – 2 hours until doubled in size.
4. Shape the Brioche
- Punch down the dough and divide into two loaves or roll into small dough balls for brioche rolls.
- Place into greased loaf pans or on a baking sheet for rolls.
5. Second Rise
- Cover and let rise again for 45 minutes – 1 hour.
6. Bake to Perfection
- Preheat oven to 375°F (190°C).
- Brush the tops with egg wash.
- Bake for 25-30 minutes (loaves) or 15-18 minutes (rolls) until golden brown.
7. Cool & Serve
- Let cool for 10 minutes before slicing. Enjoy!
Serving & Storage Tips
- Serving: Enjoy fresh, toasted, or as French toast.
- Storage: Keep at room temperature for up to 3 days.
- Freezing: Freeze wrapped loaves for up to 2 months.
Variations & Customizations
- Sweeter Brioche: Add extra 2 tbsp sugar and a splash of vanilla.
- Chocolate Chip Brioche: Mix in ½ cup chocolate chips.
- Savory Brioche: Reduce sugar and add cheese or herbs.
FAQs
1. Can I make this without a stand mixer?
Yes! Knead the dough by hand for 10-12 minutes.
2. Why is my brioche dense?
Ensure proper kneading and rising for a soft, fluffy texture.
3. Can I use cold butter instead of softened?
Softened butter incorporates better into the dough.
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