Homemade Brioche

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 75g (1/3 cup) granulated sugar 75g (1/3 cup) granulated sugar
• 1 tsp salt 1 tsp salt
• 200ml (3/4 cup) warm milk 200ml (3/4 cup) warm milk
• 4 large eggs 4 large eggs
• 200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• Egg wash (1 egg beaten with 1 tbsp water) Egg wash (1 egg beaten with 1 tbsp water)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 10g)
• Carbohydrates: 40g (Sugars: 8g)
• Protein: 7g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture and eggs.
3. 3.
   Mix the ingredients together until a rough dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
4. 4.
   Gradually add the softened butter, a few tablespoons at a time, kneading well after each addition. Continue kneading for another 10-15 minutes until the dough becomes soft, silky, and slightly sticky.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours or until doubled in size.
6. 6.
   Punch down the dough to release any air bubbles. Divide the dough into desired portions and shape them into balls or loaves.
7. 7.
   Place the shaped dough on a baking sheet lined with parchment paper. Cover with a kitchen towel and let it rise for another 1-2 hours until puffed up.
8. 8.
   Preheat the oven to 180°C (350°F). Brush the risen dough with the egg wash.
9. 9.
   Bake for 25-30 minutes or until the brioche turns golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature before adding it to the dough. This will ensure easy incorporation and a smooth texture.

Tips & Tricks

• For a richer flavor, you can add a teaspoon of vanilla extract or a pinch of nutmeg to the dough.
• To achieve a shiny crust, brush the brioche with the egg wash twice before baking.
• Brioche is best enjoyed fresh, but you can store it in an airtight container for up to 3 days. Toasting it lightly before serving can revive its freshness.
• If you prefer a sweeter brioche, you can increase the amount of sugar in the recipe.
• Brioche freezes well. Slice it before freezing, and then thaw individual slices as needed.

Serving advice

Serve the homemade brioche warm or at room temperature. It is delicious on its own, but you can also enjoy it with butter, jam, or Nutella. It makes a delightful addition to brunch spreads or afternoon tea.

Presentation advice

To enhance the presentation, you can dust the top of the brioche with powdered sugar or glaze it with a simple sugar syrup for a glossy finish. Serve it on a decorative breadboard or a pretty plate.