Brioche
Brioche is a soft, enriched bread with eggs and butter. Add butter after the initial knead; a long cold rise makes the soft dough easier to shape and develops a fine, rich crumb.
Additional 11 h — resting and proofing
How to make it
Prepared 0 of 6 steps
Start kneading
Reserve 20 g flour for shaping. Mix the rest with yeast, sugar and salt, then add 4 eggs and milk at about 25 °C. Knead for 8–10 minutes until elastic, preferably using a dough hook.
Add the soft butter
Reserve 10 g butter for the tin. Add remaining 190 g in small portions, fully incorporating each. Knead for another 10–15 minutes until smooth and stretchy. Do not add lots of flour to counter initial stickiness.
Give the first rise
Cover and rise for 90 minutes until larger. Gently knock back, cover and refrigerate for 8 hours. The dough should chill and firm, not freeze.
Shape the loaf
Grease a tin about 12 × 25 cm with reserved butter. Using remaining flour, divide chilled dough into 8 balls and arrange in two rows. Cover and rise for 90 minutes until noticeably puffy.
Glaze and bake
Heat the oven to 180 °C. Beat remaining egg and brush thinly over the top without flooding seams. Bake for 30–35 minutes until golden and 93 °C inside. Shield with loose foil if darkening quickly.
Cool before slicing
Wait 10 minutes, turn out and cool completely on a rack. Hot crumb crushes easily, so do not slice immediately. Pearl sugar, raisins and chocolate are not included.
Little hint
Enriched dough can rise slowly, especially after chilling. Judge by volume and springiness. Avoid a hot proofing spot, as softened butter may separate.
Frequently asked questions
What should I watch out for when cooking?
Enriched dough can rise slowly, especially after chilling. Judge by volume and springiness. Avoid a hot proofing spot, as softened butter may separate.
How should I prepare the ingredients?
Reserve 20 g flour for shaping. Mix the rest with yeast, sugar and salt, then add 4 eggs and milk at about 25 °C. Knead for 8–10 minutes until elastic, preferably using a dough hook.
