Brioche

Brioche

Ingredients

* 500 g all-purpose flour

* 7 g instant yeast

* 60 g sugar

* 1 tsp salt

* 4 large eggs

* 60 ml warm milk

* 150 g unsalted butter, softened

* 1 tsp vanilla extract

For the egg wash

* 1 egg

* 1 tbsp milk

Method

1. Activate the yeast

Combine the warm milk, yeast and 1 teaspoon of the sugar. Leave for 5–10 minutes until slightly foamy.

2. Mix the dough

Add the flour, remaining sugar and salt to a large mixing bowl. Add the eggs, vanilla and yeast mixture.

Mix until a sticky dough forms.

3. Add the butter

Gradually add the softened butter, a little at a time, kneading continuously until completely incorporated.

Continue kneading for about 10–15 minutes until the dough becomes smooth, elastic and glossy. It will remain slightly sticky.

4. First rise

Place the dough in a lightly greased bowl. Cover and leave in a warm place for about 1–2 hours, or until noticeably doubled in size.

5. Chill the dough

Punch down the dough gently, cover and refrigerate for at least 1 hour. Chilling makes the buttery dough much easier to shape.

6. Shape

Divide the dough into 3 equal portions. Roll each portion into a smooth rope and braid them together.

Place the braid into a greased loaf pan.

7. Second rise

Cover loosely and allow to rise for 45–60 minutes, until puffy and nearly reaching the top of the pan.

8. Egg wash

Whisk together the egg and milk. Gently brush the entire surface of the brioche.

9. Bake

Preheat the oven to 180°C (350°F).

Bake for 25–30 minutes, until deeply golden brown and cooked through.

If the top browns too quickly, loosely cover it with foil for the remaining baking time.

10. Cool

Allow the brioche to cool in the pan for about 10 minutes, then transfer to a wire rack.

Cool for at least 30 minutes before slicing.