Rich, golden, tender, and buttery — this bread is a showstopper!
Ingredients
Dry Ingredients:
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4 cups (480g) all-purpose flour
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1/4 cup (50g) granulated sugar
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2 1/4 teaspoons (1 packet or 7g) active dry yeast
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1 teaspoon salt
Wet Ingredients:
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1/2 cup (120ml) whole milk, lukewarm (around 100°F / 38°C)
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4 large eggs, room temperature
Butter:
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1/2 cup (113g) unsalted butter, softened and cut into small pieces
For Brushing:
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1 egg yolk, beaten with 1 tablespoon milk (for egg wash)
Instructions
1. Activate the Yeast
In a small bowl, mix the lukewarm milk and a pinch of sugar (from the 1/4 cup listed). Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy and activated. If it doesn’t foam, start again with fresh yeast and check your milk temperature.
2. Make the Dough
In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, sugar, and salt. Make a well in the center.
Add the eggs and the foamy yeast mixture into the well. Using a wooden spoon or the dough hook attachment of a stand mixer, mix until a shaggy dough forms. It will look rough and sticky — that’s perfect.
3. Add the Butter (the Slow Way!)
Once the dough is roughly combined, begin adding the softened butter a few pieces at a time. Work each addition into the dough before adding the next. This can be done by hand (messy, but effective) or with a dough hook on medium-low speed.
Be patient — it may look greasy or messy at first, but keep kneading/mixing for about 10–12 minutes until the dough is:
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Smooth
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Slightly tacky
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Very elastic and shiny
4. First Rise (Bulk Fermentation)
Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel.
Let it rise in a warm, draft-free spot for 1 ½ to 2 hours, or until it has doubled in size.
⏱ Tip: If your kitchen is cold, turn your oven on for 2 minutes, then off. Place the bowl inside the warm oven for a cozy rise.
5. Chill the Dough (Overnight Optional but Recommended)
Once the dough has risen, punch it down gently to release excess gas. Then cover the bowl again and refrigerate for at least 4 hours, or preferably overnight. Chilling makes the dough easier to handle and enhances the flavor.
6. Shape the Dough
Remove the dough from the fridge. Lightly flour your work surface and turn out the chilled dough.
Options for Shaping:
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Loaf: Divide dough into 3 equal portions, roll into balls or ropes, and braid or nestle into a greased 9×5-inch loaf pan.
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Rolls: Divide into 12 pieces and shape into balls. Place in a buttered 9×13 pan or muffin tins.
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Brioche à tête: Traditional fluted molds with a smaller dough ball “head” on top.
7. Second Rise (Proofing)
Cover the shaped dough with a clean kitchen towel. Let it rise again in a warm spot for 1 to 1 ½ hours, or until it’s puffy and nearly doubled. A gentle poke with your finger should leave a slight indentation.
8. Egg Wash & Bake
Preheat your oven to 350°F (175°C).
Brush the top of the dough gently with the egg yolk-milk wash. This gives the bread a shiny, golden crust.
Bake for:
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Loaf: 35–40 minutes
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Rolls: 20–25 minutes
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Mini brioche molds: 15–20 minutes
The bread should be deep golden brown and sound hollow when tapped. An instant-read thermometer inserted into the center should read 190–195°F (88–90°C).
9. Cool & Serve
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy warm or at room temperature. Serve with jam, honey, butter — or use slices for epic French toast or bread pudding.
Tips & Variations
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Add-ins: Try mixing in chocolate chips, orange zest, cinnamon sugar, or dried fruit before shaping.
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Flavor twist: Swap 1/4 cup of the milk with sour cream or orange juice for a tangy note.
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Storage: Keeps well at room temp (wrapped) for 3–4 days. Freezes beautifully — slice first for convenience.
Let me know if you’d like a chocolate swirl version, a stuffed brioche, or even a savoury twist with cheese and herbs — I can expand it in any direction you like!
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