Fluffy and Buttery Brioches
Fluffy and Buttery Brioches
Ingredients
- 500 g flour
- 250 g eggs
- 30 g milk
- 60 g sugar
- 10 g salt
- 4 g instant yeast, or 15g fresh yeast
- 250 g butter, room temperature, cut into cubes
- 1 egg, for egg wash, optional
Instructions
- 1
In the bowl of a stand mixer, combine all ingredients except the butter: flour, eggs, milk, sugar, salt, and instant yeast (or fresh yeast).
⏱️ 2 min
- 2
Knead the mixture using a dough hook attachment for a solid 10 minutes. During this phase, the goal is to develop the gluten network. The dough should pull away from the sides of the bowl and become smooth and elastic.
⏱️ 10 min
- 3
Once the dough is smooth and elastic, add the room temperature butter, cut into cubes, to the mixer bowl. Continue kneading for another 10 minutes until the butter is fully incorporated into the dough. The dough may feel slimy at first, but it will eventually soften and become smooth.
⏱️ 10 min
- 4
Let the dough proof at room temperature for 1 hour. This step activates the yeast, begins to build flavor, and helps the dough relax.
⏱️ 1 min
- 5
After the 1-hour room temperature proof, shape the dough into a ball. Refrigerate the dough overnight, or for a minimum of 2 hours. This cold rest allows the flavor to develop significantly.
⏱️ 3 min
- 6
Once the dough has rested, divide it into equal portions. Using a rolling pin, roll out each portion into a flat, elongated rectangle. Fold the rolled dough lengthwise, then roll it up into a log shape. Place the shaped dough logs side-by-side in a loaf pan.
⏱️ 10 min
- 7
Let the shaped brioches proof again until they have doubled in volume. This typically takes 2-3 hours, depending on the temperature of your home. If desired, brush the top of the shaped brioches with an egg wash before baking to achieve a golden-brown crust.
⏱️ 5 min
- 8
Preheat your oven to 170°C. Bake the brioches for 25 minutes. Note: If making smaller brioches, a higher temperature and shorter baking time will be required.
⏱️ 25 min•🌡️ 170
Kitchen Tools
Fluffy and Buttery Brioches
- 500 g flour
- 250 g eggs
- 30 g milk
- 60 g sugar
- 10 g salt
- 4 g instant yeast, or 15g fresh yeast
- 250 g butter, room temperature, cut into cubes
- 1 egg, for egg wash, optional
Instructions
- 1
In the bowl of a stand mixer, combine all ingredients except the butter: flour, eggs, milk, sugar, salt, and instant yeast (or fresh yeast).
⏱️ 2 min - 2
Knead the mixture using a dough hook attachment for a solid 10 minutes. During this phase, the goal is to develop the gluten network. The dough should pull away from the sides of the bowl and become smooth and elastic.
⏱️ 10 min - 3
Once the dough is smooth and elastic, add the room temperature butter, cut into cubes, to the mixer bowl. Continue kneading for another 10 minutes until the butter is fully incorporated into the dough. The dough may feel slimy at first, but it will eventually soften and become smooth.
⏱️ 10 min - 4
Let the dough proof at room temperature for 1 hour. This step activates the yeast, begins to build flavor, and helps the dough relax.
⏱️ 1 min - 5
After the 1-hour room temperature proof, shape the dough into a ball. Refrigerate the dough overnight, or for a minimum of 2 hours. This cold rest allows the flavor to develop significantly.
⏱️ 3 min - 6
Once the dough has rested, divide it into equal portions. Using a rolling pin, roll out each portion into a flat, elongated rectangle. Fold the rolled dough lengthwise, then roll it up into a log shape. Place the shaped dough logs side-by-side in a loaf pan.
⏱️ 10 min - 7
Let the shaped brioches proof again until they have doubled in volume. This typically takes 2-3 hours, depending on the temperature of your home. If desired, brush the top of the shaped brioches with an egg wash before baking to achieve a golden-brown crust.
⏱️ 5 min - 8
Preheat your oven to 170°C. Bake the brioches for 25 minutes. Note: If making smaller brioches, a higher temperature and shorter baking time will be required.
⏱️ 25 min•🌡️ 170