Ingredients
Scale
For the Sponge:
- 1/3 cup warm whole milk (110°F)
- 2.25 teaspoons active dry yeast (instant or rapid-rise is fine too)
- 1 large egg at room temperature
- 10 ounces all-purpose flour, by weight (2 cups, measured), divided
For the Dough:
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 4 large eggs, lightly beaten
- 7.5 ounces all-purpose flour, by weight (1.5 cups, measured)
- 3/4 cup unsalted butter at 65-70°F
- Butter for greasing (optional)
- Egg wash (1 egg beaten with 1 tablespoon of water) for a glossy finish (optional)
Instructions
- Prepare the Sponge: In the bowl of your stand mixer, combine warm milk, yeast, egg, and 1 cup of flour. Mix with a spatula until a sticky batter forms. Sprinkle the remaining cup of flour over the batter, covering it completely. Let this mixture rest uncovered in a warm place for 30 minutes. You’ll notice cracks forming on the surface, indicating active yeast.
- Mix the Dough: Add sugar, salt, lightly beaten eggs, and 1 cup of flour to the sponge. Attach the dough hook to your stand mixer and mix on low speed for about a minute until the dough starts to come together. Gradually add the remaining 1/2 cup of flour. Once incorporated, increase the speed to medium and knead for 15 minutes. If the dough seems too loose after 10 minutes, add up to 3 tablespoons more flour to achieve a cohesive consistency.
- Incorporate Butter: Reduce the mixer speed to medium-low and add the softened butter, a few pats at a time, ensuring each addition is fully absorbed before adding the next. Once all the butter is incorporated, increase the speed to medium-high for a minute, then continue kneading on medium speed for an additional 5 minutes. The dough should be soft and slightly sticky.
- First Rise: Cover the mixing bowl tightly with plastic wrap and let the dough rise at room temperature for about 2 hours, or until it has doubled in size.
- Refrigerate: After the initial rise, gently deflate the dough by turning it over with a spatula. Re-cover the bowl and refrigerate overnight or for at least 8 hours. This slow fermentation develops the brioche’s rich flavor.
- Shape the Loaves: After refrigeration, divide the dough into three equal sections. Further divide each section into six pieces, shaping each into a ball. Place six balls into each greased loaf pan, arranging them in two rows of three.
- Second Rise: Cover the loaf pans with plastic wrap and let the dough rise in a warm place for about 2 hours, or until doubled in size.
- Bake: Preheat your oven to 375°F. If desired, brush the tops of the loaves with egg wash for a glossy finish. Bake for approximately 30 minutes, or until the internal temperature reaches 190°F. If the loaves brown too quickly, tent them loosely with aluminum foil.
- Cool: Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Temperature Matters: Ensure your ingredients, especially butter and eggs, are at room temperature. This helps in achieving the desired dough consistency.
Butter Consistency: Softened butter should be pliable but not melting. This ensures it incorporates smoothly into the dough.
Kneading Time: Kneading for the full 15 minutes is crucial for developing gluten, which gives brioche its characteristic texture.
Overnight Rise: Refrigerating the dough overnight not only enhances flavor but also makes it easier to handle during shaping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bun
- Calories: 319 kcal
- Sugar: 13 g
- Sodium: 38 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 90 mg