Step-by-Step Guide to Brioche Perfection
1. Activate the Yeast
In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5-10 minutes until it’s frothy and bubbling. This step wakes up the yeast and sets the stage for a beautifully risen dough.
2. Mix the Dough
In a large mixing bowl (or a stand mixer with a dough hook), combine the flour, remaining sugar, and salt. Add the frothy yeast mixture and mix on low speed. Gradually incorporate the eggs, one at a time, ensuring each is fully mixed before adding the next.
3. Add the Butter
This is where the magic happens. Slowly add the softened butter, a few pieces at a time. The dough will look sticky at first, but don’t worry—it’s supposed to! Knead the dough on medium speed (or by hand, if you’re up for a workout) for about 8-10 minutes until it’s smooth and elastic.
4. First Rise
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-2 hours or until doubled in size.
5. Shape the Brioche
Punch down the dough gently and divide it into equal portions. Shape the dough into balls or braids, depending on your desired presentation. Place the shaped dough in a greased loaf pan or on a baking sheet lined with parchment paper.
6. Second Rise
Cover the shaped dough and let it rise for another 45 minutes to an hour. It should puff up beautifully.
7. Egg Wash & Bake
Preheat your oven to 350°F (175°C). Brush the dough with the egg wash mixture, ensuring an even, shiny coating. Bake for 25-30 minutes, or until the brioche is golden brown and emits a heavenly aroma.
8. Cool (If You Can Wait)
Allow the brioche to cool slightly before slicing. Or, if you’re like most of us, tear off a piece while it’s still warm and enjoy the buttery softness.
What are you waiting for? It’s time to roll up your sleeves, let the butter do its magic, and create a loaf that looks—and tastes—just as stunning as the one in this picture.
Happy baking! 🥖