A brioche on a cutting board. Next to it is a butter dish with butter and a knife on it and a glass of water with lemon and ice.

Brioche

Ingredients


  • 3 ⅓ cups (400 g) bread flour
  • 1 T (12 g) instant yeast
  • ¼ cup (50 g) granulated sugar
  • ½ tsp (2 g) salt
  • ½ cup (120 mL) whole milk, room temperature
  • 4 large eggs, room temperature, divided use
  • 8 Tbsp (113 g) salted butter, room temperature

Special Equipment

  • KitchenAid® Stand Mixer
  • Dough Hook
  • Sifter/Scale Attachment
  • Parchment paper
  • Baking sheet

Prep Time: 45 minutes plus 12 hours proofing time
Bake Time: 30-35 minutes
Servings : 1 loaf brioche, 10-12 servings


Instructions


  1. Place bowl in Stand Mixer. Attach Sifter + Scale Attachment to Stand Mixer hub and power on the scale. Release the ingredient chute into the bowl.
  2. Measure 400 g of bread flour in the hopper of the Sifter + Scale and turn the mixer on speed 1 to sift flour into the bowl.
  3. Zero the scale, then add the 12 g instant yeast, 50 g granulated sugar, and 2 g of salt to the Sifter + Scale and allow to sift into the bowl as well.
  4. Detach attachment and attach Dough Hook Accessory.
  5. Turn the mixer to speed 1 and add milk and three eggs. Mix for 1 minute and stop to scrape sides if necessary to incorporate all dry ingredients.
  6. Turn mixer to speed 2 and knead for 9 minutes. Dough will be soft and sticky.
  7. At 9 minutes, continue kneading, adding softened butter 1 tablespoon at a time, allowing each tablespoon to incorporate before adding the next tablespoon.
  8. When all butter is added, continue kneading dough on speed 2 for an additional 8 minutes. Dough will be stretchy and sticky.
  9. Scrape dough into a greased bowl and cover with plastic wrap, allow to rise at room temperature for 1 hour.
  10. Gently punch down dough, shape into a ball, and re-cover bowl. Refrigerate for at least 8 hours to allow flavors to develop. Dough will be easier to handle for braiding when chilled.
  11. After chilling, remove from the refrigerator and punch down.
  12. On a clean lightly greased surface, divide dough into three equal portions. Lightly grease hands and roll and squeeze each portion into a 10-12-inch log. Pinch 3 ends together and braid, pinching other ends together and tucking under to form a neat loaf.
  13. Let proof at room temperature until doubled in size, 2-3 hours. Towards the end of proofing, preheat the oven to 400°F/200°C. Beat remaining egg and brush loaf with egg wash. Bake for 30-35 minutes or until the internal temperature is at least 190°F/88°C.
PRO TIP

Serve brioche with homemade butter. Leftover brioche makes excellent French Toast.

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