This classic French Brioche Loaf Bread is deliciously rich, fluffy and buttery. Perfect for breakfast with butter or jam, to make French toast or enjoyed on its own as a sweet treat, you will never want to buy brioche bread again after tasting a homemade one!
120gr (1/2 cup)Unsalted Buttersoft, at room temperature
1Eggfor Egg Wash
Instructions
Place the Lukewarm Milk, half of the Sugar and Yeast in the bowl of your stand mixer. Mix to combine then let it sit for about 10 minutes or until small bubbles/froth appears on the surface (see note 1).
Add the whisked Eggs then the rest of the Sugar, Flour and lastly the Salt. Fit your mixer with the dough hook attachment and knead on medium speed for about 5 minutes or until a rough dough comes together.
Add the soft unsalted Butter to the mixture, a little bit at the time. Knead on low speed until the butter is fully incorporated before adding more (see note 2).
Knead on medium to high speed for about 15 to 20 minutes or until the dough is very soft, stretchy and passes the "windowpane test" (see note 3). Cover with plastic wrap or a tea towel and place in the fridge to proof for 8 to 12 hours (or up to 24 hours).
Take the dough out of the fridge and punch out the air. Transfer over a lightly floured work surface and cut into 8 pieces, using a scale to measure even portions.
Flatten each piece of dough with your fingers. Fold the edges of the dough towards the centre and press to make it stick. Turn the dough over, seams down, then pull it towards you, your fingers placed on one side / bottom of the roll. Turn it 90 degrees and repeat until you feel tension on the dough. Continue to shape the dough into a bun by rolling it in a circular movement under the palm or your hands. Repeat with each piece of dough.
Place the buns in a 14 x 28 cm Loaf Pan (5.5 x 11 inch) Loaf Pan that has been lightly greased and lined with baking paper (see note 4).
Lightly whisk an egg in a small bowl and brush it over the buns. Cover the pan and let the dough proof again at room temperature for about 1 to 1,5 hour, or until the buns have doubled in size.
Preheat your oven on 180'C / 350'F then bake for 20 to 25 minutes or until risen and golden. Let the brioche loaf cool down for about an hour before removing from the pan and placing on a wire rack to finish cooling (see note 5).
Video
Notes
Make sure the milk is not too hot or it will kill the yeast. It should be at around 30 to 35' celsius (85 to 95' F); if you touch it with your finger you shouldn't feel its warmth. Also note that "blooming" the yeast (what we are doing here) is not technically required when using Dry Yeast but it is mandatory if using instant yeast. This step is used to check that the yeast is alive before making the bread.
If you add too much butter at once, the dough will struggle to incorporate it and it will turn quite greasy. Make sure to slowly add it to get the perfect smooth dough. It is also very important for the butter to best very soft and at the right temperature. If the butter is too warm, it will struggle to incorporated in the dough and you will notice the dough is very greasy. Place the bowl in the fridge for 5 minutes then keep kneading. If the dough is too cold, you will notice chunks of unmixed butter in the dough. Place the butter for a few seconds in the microwave or leave at room temperature for a bit longer.
The dough does require a long kneading - much longer than most breads. That is because the dough is enriched with lots of fat (butter, eggs and milk) which slows down the gluten formation and development. Do not skip this long kneading step to get the perfectly fluffy brioche - it needs to be well kneaded! To do the "windowpane test": gently pull and stretch a small piece of dough. If the dough breaks quickly, it needs to be kneaded for longer. If it stretches easily without breaking and you can see light coming through it, it has passed the windowpane test.
I placed the buns in 4 rows of 4, having 2 buns side by side. You could also place them in a zigzag pattern to create the effect of a braid (called a "Nantaise brioche").
It is important not to cut the brioche when slice warm or it will turn dry. The residual heat will also finish cooking the bread and if you cut it too early, the steam will escape and the dough won't be fully baked.