Buttery & Rich-like-me Brioche Loaf
Equipment
Stand Mixer with Hook Attachment, Rolling pin, Loaf pan, Whisk, Measuring spoons, Measuring cup, Wire rack, Weighing scale (optional), Instant-read thermometer (optional)
YIELD:
2 loaves
ACTIVE COOKING TIME:
1 hour
TOTAL TIME:
6 to 8 hours
Section 1: Ingredients
Brioche Dough
¾ cup (175g) tepid whole milk heated to 100-115°F (37-43°C)
2 ½ tsp. (10g) active dry yeast (7g if using instant yeast)
3 ¾ cups (570g) bread/all-purpose flour + more for dusting
½ tsp. (3g) fine sea salt
¼ cup (55g) white granulated sugar + more for the yeast
¾ cup (170g) high-quality unsalted butter, softened to room temperature
4 large eggs, room temperature + some for egg wash
Section 2: Directions
Brioche Dough
1. |
Bloom 10g of active dry yeast by adding it to 175g of tepid milk heated at 100-110°F (37-43°C). Add a pinch of sugar to it and lightly stir. Set it aside and let it sit for 10 minutes or until it turns foamy. (This part is optional if you're using instant yeast. But, it's useful to check if your yeast is still alive).
2. |
In a bowl of a stand mixer fitted with a dough hook attachment, add 570g of flour, 55g of white granulated sugar, and 3g of fine sea salt and whisk to incorporate.
3. |
With your mixer running on low speed (about 2 in my KitchenAid Stand Mixer, add your bloomed yeast mixture. While mixing, add your large, room temperature eggs one at a time, giving time for each egg to incorporate into the dough. Make sure to scrape down the sides of the bowl and dough hook or coax any unincorporated flour in the bottom of the bowl as necessary. Knead the dough until it looks almost smooth and cleans the sides of the bowl (4-6 minutes).
4. |
Turn your mixer up to medium-low speed (about 3 in my KitchenAid Stand Mixer). Add 170g of your high-quality room temperature unsalted butter 1-2 small pieces at a time, making sure that each piece is fully incorporated into the dough before adding another (about 4 to 8 minutes in each addition) until all your butter is used. If your dough is still a bit clumpy and dry, add water one tablespoon at a time until it comes together.
5. |
Once your butter is fully incorporated, crank your mixer up to medium speed (about 4 in my KitchenAid Stand Mixer). Knead the dough for anywhere between 6-10 minutes or until the dough begins to look smooth and nearly clean the sides of the bowl without any fuss. The dough should feel silky smooth, super soft, elastic, and buttery.
6. |
Dump the dough onto a non-floured surface and work into a smooth, taut ball by passing the dough back and forth between each hand, pinching the edges against the table.
7. |
Then, transfer to a generously buttered bowl, cover in plastic wrap or a damp towel and allow the dough to rest at room temperature for 15 minutes.
8. |
Once rested, you're going to perform a technique called a stretch and fold. To do that, carefully grab an edge of the dough with your hands, picking it up and stretching it, and folding it to the other side of the dough. Then, rotate the bowl and repeat for a total of 6-9 fold or until you have encapsulated all the edges to form an evenly shaped ball and until the dough starts to resist a little. This technique further develops and strengthens the dough's gluten network. Thus, bringing increased elasticity and incorporating air for a chewier, airier crumb.
9. |
Cover again with plastic wrap or a damp towel and let rest at room temperature for 45 minutes.
10. |
Once rested, remove the plastic wrap and very lightly flour your working surface, and dump your dough out to perform another stretch and fold. Grab one corner of the dough, stretch to the other side, hold it in place with one hand, and repeat it around the dough another 6-9 times until an evenly shaped ball is formed.
11. |
Roll it over seam side down. And using your pinky fingers, drag the dough across the working surface towards you. Rotate the dough and pull it towards you again. This creates surface tension on the dough so it can keep its shape and have more of that 'spring' in the oven.
12. |
Transfer to your greased bowl. Cover tightly with plastic wrap to prevent drying out and let sit in the fridge overnight, or place into a well-buttered bowl letting proof for 1 hour.
13. |
After removing from the fridge, carefully remove from the bowl divide the dough in half if you want two loaves. Cover remaining loaf if divided in half.
14. |
Turn the half dough onto a well-floured surface and roll it out into a rectangle, about as wide as the intended loaf pan.
15. |
Then roll it up lengthwise to fit into the loaf pan hiding the seams underneath the roll before adding to a well-buttered non-stick loaf pan.
16. |
Cover loosely with plastic wrap and let rest at room temperature anywhere from 1 hour and 45 minutes to 2 ½ hours or until doubled in size.
17. |
Brush the top with a beaten egg before placing it into a 375°F oven for 45 minutes. Rotate halfway through baking and cover with foil if it starts to brown too fast.
18. |
It is fully done with a hollow sound when thumped on the bottom and when its thickest point reaches an internal temperature between 195°F to 210°F.
19. |
Cool completely, about an hour and a half, before slicing and enjoying!
Serving Suggestions
Ravenously consume toasted or untoasted any time of the day (we won't judge)
Pair with salty cheeses such as Gouda, Edam, Smoked Cheddar or any cold cuts
Also delicious butter, Nutella or in my case, Speculoos cookie butter, if you're feeling naughty.
Storage and Leftovers
Store brioche tightly wrapped in plastic at room temperature for up to two days.
To freeze brioche, wrap a cooled loaf tightly in plastic wrap, then cover it with foil and freeze it for up to 4-6 weeks. Thaw it at room temperature, still wrapped.
Use stale brioche slices to take your french toast game to another level!
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