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Brioche

Prep Time:

45 Minutes plus 12 hours proofing time

Cook Time:

30-35 Minutes

Serves:

1 Loaf Brioche, 10-12 servings

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


Preparation

Special Equipment: KitchenAid® Stand Mixer, Dough Hook, Sifter/Scale Attachment, parchment paper, baking sheet



  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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