Best. Brioche. Ever.

fromthegourmandiseschool.comthegourmandiseschool.com/recipe/best-brioche-ever

I love this brioche recipe because:It makes two loaves. One should be babka.It’s the best way to see how really (really) great European-style butter (like Straus’s) shines.It’s basically cake. But bread.You can slather chocolate on it. Preferably after grilling it and before sprinkling the slab with olive oil and flaked sea salt.

Best. Brioche. Ever.
Servings
1×

Ingredients

Instructions

  1. Place the milk, yeast and sugar in the bowl of a stand or hand held mixer. Whisk in the eggs until they are broken up.

  2. Add the flour and salt and knead with the dough hook for about 5 minutes. Add the butter and knead another 3-4 minutes.

  3. Place in a bowl, on a cookie sheet lined with parchment or a big plastic freezer bag, removing as much air as possible or covering with plastic or parchment touching the dough and chill for 8-48 hours.

  4. Shaping: Brioche is traditionally baked by taking 8-10 little buns and lining them up into two rows in a loaf pan. Here are directions for a quick no-skill-required roll up loaf or for the more traditional look. First thing though- line two loaf pans with parchment paper.

  5. QUICK SHAPING: Divide the dough in half and press each half quickly into a rectangle. Roll each up and place them seam side down in their respective loaf pans.

  6. TRADITIONAL SHAPING: Divide the dough in half and divide each half into 8 pieces. Take each piece and shape into a ball quickly (you don't want the dough to warm up too much). For best results, purse each ball so all points come together to form one seam. Rub the seam out onto an unfloured surface. Place the balls seam side down in two rows of 4 in each loaf pan.

  7. Proof the loaves uncovered for 1-1/2 to two hours. Whisk the eggs together and brush over the bread. Bake at 350 for about 30 minutes or until the top of the bread is a gorgeous amber color.