BUTTER BRIOCHE

BUTTER BRIOCHE

Ingredients (Brioche Dough)

• Bread flour – 3 cups (360 g)
• Warm milk – ½ cup (120 ml)
• Eggs – 4 large (about 200 g)
• Sugar – ¼ cup (50 g)
• Instant yeast – 2 ¼ tsp (7 g)
• Salt – 1 tsp (5 g)
• Unsalted butter, very soft – 1 cup (225 g)

For Brushing

• 1 egg + 1 tbsp milk (egg wash)

Instructions 

Warm the milk until just lukewarm, then mix it with the yeast and sugar and let it sit for 5 minutes.

Add the flour, salt, eggs and the yeast mixture to a mixer bowl, then mix on medium until a sticky dough forms.

Add the soft butter in small portions while mixing, letting each piece blend in fully before adding the next.

Keep mixing for 8–10 minutes until the dough becomes smooth, glossy and stretchy.

Cover the bowl and let the dough rise for 1–2 hours until doubled.

Punch the dough down, transfer it to a lightly floured surface and divide into 3 equal parts.

Roll each part into a tight log and place them side by side in a greased loaf pan.

Cover the pan and let the dough rise again for 45–60 minutes until it looks puffy.

Brush the top with egg wash.

Bake at 180°C (350°F) for 25–30 minutes until golden brown.

Let the brioche cool in the pan for 10 minutes, then transfer to a rack to cool completely.