Classic Brioche

Instructions

1. 1

   Activate the yeast — warm the milk to 100–110°F, stir in 1/2 tsp sugar and the yeast. Let sit 5–8 minutes until foamy. If it doesn't foam, start again with fresh yeast.

2. 2

   In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining sugar, and salt (keep salt away from yeast initially). Mix briefly to combine.

3. 3

   Add the foamy yeast-milk and 3 of the eggs (reserve 1 egg for dough adjustments and 1 for the egg wash). Add vanilla if using. Mix on low to bring the dough together; it will be sticky—this is fine.

4. 4

   Knead on medium speed 6–8 minutes until a smooth, slightly elastic dough forms. It will be tacky but should clean the bowl. If very wet, add a tablespoon of flour at a time; if dry, add reserved egg or a teaspoon of warm water.

5. 5

   With mixer running, add the cold butter, a few cubes at a time, allowing each addition to incorporate fully before adding more. This takes 8–12 minutes. The dough will become glossy and very elastic; it should pass a windowpane test (thin membrane without tearing).

6. 6

   Transfer dough to a lightly oiled bowl, cover tightly, and refrigerate for 2–4 hours to firm up — this makes shaping manageable and develops flavor. For best flavor, refrigerate overnight (6–12 hours).

7. 7

   Shape: For a loaf — turn chilled dough onto a lightly floured surface, gently deflate, shape into a tight log to fit a 9x5-inch buttered loaf pan. For buns — divide into 12 equal pieces, pre-shape into rounds, rest 15 minutes, then tighten into smooth balls.

8. 8

   Final proof: Cover shaped loaf or buns with oiled plastic wrap and proof at cool room temperature (70°F/21°C) 1–2 hours until puffy but not doubled. You can also proof in the refrigerator overnight for a slower rise.

9. 9

   Preheat oven to 350°F (175°C). Brush the risen dough gently with beaten egg for a deep glossy crust. Score the top if desired.

10. 10

    Bake: Loaf — 30–35 minutes; Buns — 18–22 minutes. Tent with foil if the top browns too quickly. Internal temperature should reach 190–200°F (88–93°C).

11. 11

    Cool: Remove from pan, cool on a rack at least 1 hour before slicing — patience; cutting too hot wrecks the crumb.

12. 12

    Serve: Thick slices toasted with butter, use for decadent French toast, or make sandwiches. Brioche freezes well — slice and freeze between parchment.