Description
Discover how to bake a soft brioche loaf with our easy-to-follow recipe. Learn the secrets to achieving its rich, buttery texture and perfect rise for any occasion.
Ingredients
Scale
- 120 m L warm milk
- 9 g active dry yeast about 9 g
- 10 m L honey
- 5 large eggs You can also use 4 large eggs
- 1 large yolk from a large egg. Use 2 egg yolks if using 4 large eggs.
- 10 m L vanilla
- 60 g granulated white sugar 5 tbsp
- 500 g AP flour 4 cups + 2 tbsp(measured by spoon and level method)
- 1 1/2 tsp (8 ml) sea salt fine grind
- 250 g unsalted butter very soft, roughly divided into four portions (1 cup + 2 tbsp)
Instructions
- Get all your ingredients ready.
- Combine the milk, yeast, and honey in a bowl and whisk gently to mix. Leave it for 10 minutes to activate the yeast.
- Add the eggs and yolks, then stir gently to break them up.
- Include the vanilla, sugar, flour, and salt to create a rough dough.
- Using a dough hook, knead at medium speed for 3 to 5 minutes.
- Divide the butter into four parts. Start adding the first part of butter gradually after kneading for 5 minutes. Mix well until the butter is incorporated, taking about 2 minutes.
- Continue with the rest of the butter portions, kneading for 2 to 3 minutes each time. Scrape down the bowl’s sides as needed. All butter should be incorporated in 9 to 12 minutes.
- Once the butter is mixed in, scrape the bowl’s sides and knead for another 5 to 15 minutes at a higher speed. It may take up to 20 to 30 minutes on a lower speed.
- The dough should cleanly lift from the bowl’s bottom when picked up with the hook. It should feel soft and tacky but not sticky.
- Dust your work area with flour and place the dough there. Lightly flour your hands and dough surface to prevent sticking.
- Fold the dough’s edges towards the center and press gently. Flip it over and shape it into a tight ball using your palms.
- Place the dough ball back into the bowl.
- Allow it to rise in a warm area until it doubles in size, approximately 1 hour.
- Turn the dough out onto a floured surface, gently press to deflate, and fold the edges towards the center again. Flip it over and shape into a smooth ball. Return to the bowl.
- Cover and refrigerate for at least 8 hours, or up to 24 hours.
- Take the dough from the fridge. It will be easier to handle now.
- Grease and flour two loaf pans. Keep a bowl of flour, a pastry brush, and a dough scraper ready.
- Place the dough on a floured surface and flatten lightly to deflate. Weigh and divide it into two equal parts.
- Now, you have two portions for two loaves.
- Weigh one portion and divide it into 8 equal parts.
- For each piece, fold the edges towards the center, flip, and roll into smooth balls.
- Arrange the balls in the loaf pan in a zig-zag pattern. It will be a snug fit.
- After arranging, flatten them slightly. Cover with plastic wrap.
- Divide one dough portion into 3 equal parts.
- Flatten each piece into a rectangle, roll it tightly into a tube, and roll into a 14-inch rope.
- Repeat with the other two parts.
- With three ropes ready, join their ends and braid, ensuring no loose folds. The loaf should be a bit longer than the pan.
- Seal the other end, flatten slightly, and tuck the ends for a rounded loaf.
- Transfer it to the prepared pan and flatten to fit.
- Cover with plastic wrap.
- Let the dough rise in the covered pans for about 2 hours until doubled and nearing the pan’s top. Preheat the oven to 325°F/163°C.
- Once risen, brush with egg wash and optionally sprinkle sugar pearls.
- Bake until golden and internal temperature is 190°F/88°C, about 35 to 45 minutes.
- Remove from oven and cool for 5 minutes.
- Carefully remove the loaf from the pan to a rack to cool completely. Store in an airtight container.
Notes
- Warm the milk to about 100°F (38°C) to properly activate the yeast.
- Use the spoon and level method for flour to prevent a dense loaf.
- Fully blend each butter addition before the next for a smooth dough.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: warm milk brioche, active dry yeast bread, honey sweet bread, fluffy egg bread, vanilla sugar loaf, kneaded butter dough
