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Prep Time24 hours
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Cook Time40 Mins
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Serving2 People
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Brioche is always necessary. It’s buttery and rich – so simple to enjoy in a variety of ways.
This is perhaps the easiest bread to make, so don’t let the prep time scare you, most of those hours are for proofing the dough overnight (resting the dough and letting it rise).
It’s strongly recommended that you use a stand mixer for this recipe since the dough is quite sticky and needs a lot of kneading before it’s ready to proof. I also highly recommend using a scale to measure out the ingredients for accuracy. If that’s not possible, I converted the amounts into more common units.
This bread is amazing. It’s good for sandwiches, french toast, bread pudding, etc. And this basic dough is very easy to tweak so you can make a dessert bread or mini slider buns with just a few adjustments.
Ingredients
Nutrition
- Daily Value*
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Total Fat: 9.5g13%
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Total Carbohydrates: 14.8g5.7%
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Total Protein: 4.3g3.8%
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Cholesterol: 22mg7.3%
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Sodium: 144mg6.3%
Directions
Using the dough hook attachment on your stand mixer, mix together the yeast, milk and sugar. Let it stand for 5 minutes while the yeast activates. Then add the flour and salt and mix until incorporated.
Add the eggs and mix on speed level 2. The dough will form into a sticky mass.
With the stand mixer running, gradually add the butter one tablespoon at a time until the dough reaches a velvety and smooth consistency. The dough should have some elasticity when you lift the dough hook out.
Cover the mixing bowl with cling wrap and let it rest in the fridge overnight.
The next day, transfer the dough out of the bowl onto a lightly floured surface. There is enough dough here to make two loaves of bread, so cut the dough in half and reserve the other half for later (it can be wrapped securely in cling film and frozen for up to a month). I bake the loaf in a braid design: cut the dough into three equal parts.
Roll out each of the three parts into long strands of equal length, they should be about 1.5x the length of the loaf pan.
Form a tight braid with the strands and tuck the ends underneath to seal the braid. Gently transfer it to a lightly greased loaf pan and let it stand for at least an hour. The dough should have doubled in size.
Crack and whisk the 6th egg in a bowl for the egg wash. Brush a light layer over the braid. If you have flaked salt, you can sprinkle it over the top for an extra crunch (this is optional)
Heat the oven to 325°F. Bake for 35-40 minutes. The bread is done if you can stick a skewer into the middle and it comes out clean.
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