Buttery homemade brioche (Print Version)
# Ingredients:
→ Ingredients
01 -
200 g to 250 g of softened butter
02 -
300 g of whole eggs (about 5)
03 -
20 g of fresh baker's yeast
04 -
10 g of salt
05 -
60 g of sugar
06 -
500 g of T45 flour
# Instructions:
01 -
Start by sifting the flour into your stand mixer’s large bowl. Place the sugar at one edge, the salt at another, and crumble the yeast in the middle (keep yeast away from salt, so it doesn't lose its effect). Attach the paddle attachment, pop on the lid, and run it at medium speed (around 4 or 5). Gradually add the eggs while it's mixing, then let it run for about 10 minutes, moving between speed levels 2 and 3. Slowly add chunks of soft butter and continue mixing for at least 5 minutes. Once the butter is mixed in, switch to the dough hook and knead for another 10 minutes or so. You'll know you're done when the dough forms a ball and pulls away from the sides of the bowl. While kneading, pause occasionally to scrape the dough back to the center with a spatula.
02 -
Pull the dough ball off the edges and leave it in the bowl. Cover it with some plastic wrap. The dough needs to rise for an hour at room temperature. If your kitchen is a bit cold, find a warmer place like near a heater (but not directly on it) or a slightly open oven with a cup of hot water inside (just don’t let it get hotter than 30°C). After an hour, gently deflate the dough while still in the bowl. Cover it up again and stick it in the fridge overnight—for at least 2 hours if you're short on time.
03 -
Once the dough is out of the fridge, deflate it again but don’t knead it at all. Shape the dough however you like. At home, divide it into eight pieces and place them in a pre-buttered loaf pan. Cover it, and let it rise for one more hour. Brush the top with a mix of beaten egg yolk and/or milk using a pastry brush to give it a shiny look. Preheat your oven to 180°C and bake for around 40 minutes. To check if it’s ready, poke it with a knife—if it comes out clean, you’re good to go. Adjust baking time if you’re making smaller portions.
# Notes:
01 -
Store your brioche in an airtight container to keep it fresh for a few days.
02 -
You can freeze it in slices and toast it straight from the freezer.