Making brioche can be a rewarding but intricate process. Here’s a guide based on various experiences and tips:
Ingredients
Milk: 1/2 cup lukewarm
Yeast: 1 tbsp active dry yeast
Sugar: 3-8 tbsp (adjust based on desired sweetness)
Eggs: 5 large, room temperature
Vanilla Extract: 2 tsp (optional for sweet brioche)
Flour: 4 1/2 cups all-purpose
Salt: 1 1/2 tsp
Butter: 1 1/4 cup unsalted, softened at room temperature, cut into pieces
Simple Syrup or Egg Wash: For a glossy top
Instructions
Day 1
Activate Yeast: Whisk lukewarm milk, yeast, and 1 tsp of sugar in a stand mixer bowl. Let it sit for 5-10 minutes until foamy.
Mix Wet Ingredients: Whisk in eggs and vanilla extract.
Combine Dry Ingredients: Mix salt and remaining sugar into the flour. Add to the wet mixture.
Knead Dough: Using a dough hook, mix on low speed until a shaggy dough forms. Add butter piece by piece, mixing on medium speed until fully incorporated. Knead for 5-10 minutes until smooth and elastic.
Refrigerate: Cover the bowl with plastic wrap and refrigerate overnight.
Day 2
Warm Dough: Remove from fridge and let sit at room temperature for 3 hours.
Shape Dough: Flour your work surface, form the dough into a ball, and split into two pieces. Shape as desired (braided or Nantaise loaf).
Proof: Place shaped dough in buttered and floured loaf pans. Cover loosely with plastic wrap and let rise for about 1 hour until doubled in size.
Bake
Preheat Oven: Preheat to 325°F.
Bake: Bake for 35-45 minutes until tops are golden brown. For a savory brioche, brush with egg wash before baking. For sweet brioche, brush with simple syrup immediately after baking.