Imagine pulling a golden, buttery brioche out of your oven, its rich aroma filling your home with the most irresistible fragrance of French bakery magic. This isn't just another bread recipe - this is your ticket to creating a professional-quality brioche that will have your family and friends wondering if you've secretly trained in a Parisian pastry kitchen. Whether you're a novice baker or a seasoned pro, our step-by-step guide will transform your kitchen into a gourmet bread-making sanctuary.
Prep Time: 2 hrs
Cook Time: 30 mins
Total Time: 2 hrs 30 mins
Cuisine: French
Serves: 1 loaf
Ingredients
- 500g all-purpose flour
- 100g sugar
- 10g salt
- 10g instant yeast
- 5 large eggs
- 250g unsalted butter
- Milk for brushing
Instructions
- In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix dry ingredients thoroughly.
- Create a well in the center of the dry ingredients and crack the eggs into the center. Begin mixing with a dough hook or by hand until a shaggy dough forms.
- Knead the dough for about 10 minutes. The dough should become smooth and elastic, gradually developing a stretchy consistency.
- Cut the cold unsalted butter into small cubes. Gradually incorporate the butter into the dough, adding a few cubes at a time while continuing to knead.
- Once all butter is integrated, the dough will become glossy and very soft. Continue kneading until the dough is smooth and elastic, about 15-20 minutes.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf or desired brioche shape. Place in a greased loaf pan or brioche mold.
- Cover and let rise again for 45-60 minutes until the dough has noticeably increased in volume.
- Preheat the oven to 375°F (190°C). Gently brush the top of the brioche with milk to create a golden, shiny crust.
- Bake for 30-35 minutes until the brioche is deep golden brown and sounds hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack for at least 30 minutes before slicing.
Tips
- Temperature Matters: Ensure your eggs and butter are at room temperature for smoother dough integration.
- Patience is Key: Don't rush the kneading process. Developing gluten takes time and creates that signature brioche texture.
- Butter Incorporation: Add butter gradually and at cool room temperature to maintain dough structure.
- Warm Rising Environment: Use a slightly warm (not hot) place for dough rising, like near a preheating oven.
- Milk Brush Technique: Use a gentle hand when brushing milk for a glossy, even golden crust.
- Cool Completely: Let the brioche cool entirely before slicing to maintain its delicate structure.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
